Have a big day of smoking ahead of you? 14 – 16 hrs for your brisket? Having a special day for the family? You can have it all with some very simple preparation and grilling execution. I personally am one of those people who think breakfast is a 24/7 meal and I would be quite content if that was all I ever ate. Not that we are going to have that debate today and I would be willing to debate the merits of breakfast everyday all day anytime.
I enjoy a day of grilling and I enjoy mixing things up on the grill. Brunch is the perfect time to do so and Grilled Mini Frittata’s were the solution for this Sunday morning brunch. You don’t need anything special to make this and quite often I just throw stuff that sitting in the fridge together to make my Frittata’s. Whip it all together and bake it, it’s that simple!
Let’s take a look at what a Frittata is. According to a quick Google search we find the following explanations:
·Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top
·A frittata is a type of Italian omelete that frequently features fillings such as meats, cheeses, and vegetables. …
·a form of omelette in which vegetables, cheese etc are mixed into the eggs and cooked together
·An Italian baked omelet.
·An Italian dish made of eggs and other ingredients. Similar to an omelet, but the ingredients are combined with the eggs rather than folded into the center. Recipe: Frittata con gli Spinaci
·A flat Italian style omelet that is baked and not folded.
·An open-face omelet, made entirely on top of the stove, or started on top of the stove and completed in the oven; usually flavored with vegetables, herbs, meats or cheeses.
Yep, just a fancy omelet cooked different ways with the end result being a baked egg dish. Easy …
Here’s what you need and how I created my Mini Frittata Brunch:
2 small Cast Iron dishes (I used Lodge 9 Ounce Oval Mini Server)
1 green onion sliced
4 mushrooms sliced
¼ red bell pepper diced
¼ cup sharp cheddar cheese
1 tbs Parmesan cheese
½ cup shredded hash browns (frozen)
1 tsp dried parsley flakes
Garlic salt (to taste)
Pepper (to taste)
½ cup milk
Scramble eggs and milk together in a bowl then add all the other ingredients (except the cheeses) together and mix. Take your Cast Iron pan (2) grease well and pour in mixture. Keep in fridge until barbecue is ready to go.
Cook with indirect heat for approximately 15 minutes at 350°
Side dishes, yes I had to have my bacon and toast with my meal, basic requirements as you know. Bacon is really easy on the grill, direct heat with any size Cast Iron skillet will get the job done. I have found through experimentation that a “ribbed” Cast Iron skillet works best. Keeps that burning grease away from the bacon! That is important because the bacon cooks really fast on the grill; you’re frying and baking at the same time. I know that sounds strange but you will know what I mean when you try it and watch out when you remove that skillet!! Hot!! A 350° skillet full of hot grease is worthy of respect, use thick leather glove to remove any Cast Iron from your grill.
Toast is the easy part, place your bread over direct heat and stay there and watch it. It will cook faster than your toaster will!
Now you have a great grilled breakfast that will have the uniqueness that only a barbecue grill can provide, a slight smoky grilled taste that can’t be duplicated in the kitchen. I hope you give this a try!