This time of the year can definitely feel a little grey in the UK – so it makes it even more important to add splashes of colour in your kitchen. One of my favourite mid-week meals to bring a little (or a lot of) colour to my cooking is frittata. Along with golden eggs, I tend to throw in a mix of whatever vegetables I have lingering in the bottom drawer of my fridge.
My latest recipe for polenta frittata muffins is another version of my frittata favourite, but created in a muffin tin. In addition to the normal eggy frittata mix I’ve added a little polenta for extra body. Make sure you use the instant type of polenta for this and mix well so that it’s all properly distributed through the eggs with no crunchy lumps.
This recipe also lends itself to a more mindful cooking experience, as it involves cracking, crumbling, whisking, baking – and, of course, tasting. So why not pause in the moments of making and take in the full experience of what you’re creating? While you’re cooking you could consider the:
– sound of the egg shell as it cracks against the edge of the bowl
– colour of gleaming golden egg yolks in your bowl and how this changes as you mix other ingredients through
– swoosh of the whisk as it whips through the eggs
– feel of the feta crumbling in your fingers
– aromas emanating from your oven as the polenta fritttata muffins go from raw to crispy cooked
Spending time noticing the small details in life can really help to increase your wonder in the everyday.
This may sound a bit Pollyanna-ish to you, but sometimes when things feel overwhelming, stepping back and paying attention to these little things can be really grounding. You might also be surprised at what you discover; perhaps even a sprinkle of kitchen magic that maybe, just maybe, makes the skies feel a bit less grey?
Golden Polenta Frittata Muffins
gluten free, vegetarian
6 medium free-range eggs (ideally organic)
75ml whole milk
1 tspn mixed dried Italian herbs
1/2 tspn sea salt
1/4 tspn freshly ground black pepper
25g instant polenta
80g crumbled feta (50g to mix through & 30g to scatter on top)
50g spinach, roughly chopped
1 small-medium red onion, sliced into thin disks
1. Prepare a 12-hole muffin tin by lightly oiling 9 of the holes and lining each with a square of baking parchment (cut parchment into 15cm squares and scrunch around the top of a jar to shape before putting in the tin). Pre-heat your oven to 180°C (160°C fan).
2. Break the eggs into a large bowl and add the milk. Whisk well, then add the herbs, salt and pepper, and whisk again.
3. Sprinkle the polenta into the bowl, and stir so that it is well combined and there are no lumps. Add the spinach and 50g of the feta, and stir through.
4. Spoon a layer of the spinach (which will naturally scoop up in your spoon as it’s heavier) into each of the hole. Stir the mixture again to make sure the polenta hasn’t sunk to the bottom of the bowl. Carefully tip some of the remaining egg mixture over the top of the spinach until each hole is about 3/4 full. Place a disk of red onion on top, gently pressing it in slightly and scatter a little of the remaining feta over.
5. Pop your muffin tin the oven for 20-25 minutes, turning it once during the cooking. The polenta frittata muffins are ready when they are lightly puffed up and golden on top. Take the tin out of the oven and put on a wire rack for 5 minutes, before removing the frittatas from their holes.
Serve warm or cool.
These little golden cups will keep in the fridge for a couple of days and are a perfect addition to a packed lunch, picnic or barbecue.
Some other fun frittata flavour options:
– Add a slice of sundried tomato on top
– Spice things up with a pinch of chilli flakes
– Go even more golden with 1/2 tspn turmeric
– Use goat’s cheese or mature cheddar instead of feta
– Play around with other vegetable additions depending on you have in your fridge: swap the spinach for cavalo nero, kale or broccoli or pop a slice of tomato on top instead of onion