Don’t you just love when a familiar food is presented in a unique way? I do. I’ve been making these crowd pleasing bite-size fritattas for parties for many years — in fact, I started making these when I was catering parties in NY under “The Pleasure of Your Company”.
Followers of FOODalogue know that I generally don’t follow recipes, even my own. However, there are a few that I’ve relied on and have carried with me every time I moved. Drunken Turkey is one. This is another.
The inspiration for this recipe comes from “The Joy of Pasta” by Joe Famularo + Louise Imperiale, copyright 1983. As you can see, it was presented as a skillet fritatta to serve 4-6 people. I use a similar flavor profile but switched up the execution. In fact, you can see my post-it notes increasing eggs from 4 to 12 and then back again to 10 and subsequently 8.
My adaptation produces about 8-dozen fritattas if baked in mini muffin tins.The end result is the circumference of a thumb-forefinger circle, a perfect bite-size appetizer which I serve with 2 sauces: green + red (pesto and marinara or vodka sauce which I used in this preparation).
3 cloves garlic minced
1/3c crumbled bacon
1 1/2 lbs. mozzarella shredded
8 eggs beaten
1/2c parmigiano reggiano (or locatelli, whatever you use)
1/2c provolone (first time I added this cheese)
1 lb. thin spaghetti
Saute garlic, bacon and peas. Reserve to side.
Crack spaghetti in thirds, boil to al dente and drain.
Mix beaten eggs with cheeses, s+p, and fold in garlic/bacon/pea mixture.
Add drained spaghetti and mix.
Fill greased mini muffin tins.
Bake in 350-375 oven.
Let me know if you use the recipe and how you like it.