There’s a story behind this recipe. I created it (in frying-pan form) when I was teaching English as a Second Language at a Spanish speaking seminary. I was suffering from severe medical problems at the time and submitted a prayer request to the school bulletin regarding them.
Soon the entire campus knew about my health issues, and although I was a little embarrassed by all the attention, I was very appreciative of the concern that my English students showed me. One older woman in particular, whose husband was a gastroenterologist, handed me a bunch of freshly cut mint from her garden one day, explaining that mint was good for the digestive tract.
I took the mint home that afternoon with good intentions of using it but with little imagination on how to do so other than making mint tea. It sat in my refrigerator for several days until I realized that I better use it quickly if I didn’t want it to spoil.
Since I was already making an egg frittata for breakfast that morning, I decided to add a small handful of mint to the egg, spinach, salt, and pepper mixture waiting to go onto the stove. I also added some fresh rosemary on impulse since my rosemary plant was on the decline (I really hate to waste things).
After cooking the egg mixture, I served it on a plate, ready to scarf it down as quickly and tastelessly as possible. I needed the health benefits from each ingredient, but I couldn’t imagine possibly enjoying this concoction.
Well, let me tell you, I was wrong! It was love at first bite! I savored each morsel and even made it a few more times that very week.
Since I was single at the time, I only ever made one serving of it. Since I wanted to share this recipe with you all, however, I tried my hand at turning it into mini egg frittatas this week, and I must say, I love the end result!
These frittatas are a delectable combination of slightly spicy, refreshing mint blended together with the woodsy warmth of rosemary and a hint of salt. Due to their elegant appearance and individual size, they would make the perfect addition to a holiday brunch or a special occasion breakfast. They are gluten free, dairy free, and vegetarian, so they can additionally be enjoyed by individuals with varying diets.
I realize that it may require some bravery (or just some digestive issues) for you to make this dish. Nonetheless, I hope you’ll give it a try and discover just how delicious it is!
MINI ROSEMARY MINT FRITTATAS
- Cooking spray
- 6 eggs
- ½ c packed spinach
- ½ inch fresh rosemary sprig (about ½ t chopped)
- 12-15 fresh mint leaves
- Salt and pepper, to taste (I used about 1/8 t salt)
Preheat the oven to 375 F. Generously spray six muffin cups of a muffin tin with the cooking spray and set aside. Finely chop the mint, rosemary, and spinach, discarding the spinach stems. Add the eggs to a mixing bowl, then add the chopped ingredients alongside the salt and pepper, whisking with a fork. Once combined, divide the egg mixture into the six muffin cups, then bake in the oven for 25-30 minutes or until the egg is cooked through. Allow to cool slightly for five minutes, then gently pull each frittata out of the muffin tin with a butter knife or fork and enjoy.
Makes 6 servings