Cheese curds are delicious nuggets of freshly made cheddar cheese that actually squeak in your mouth, when you eat them soon after they are produced. There are cheese factories throughout Wisconsin where you can find warm cheese curds made daily. All cheddar cheeses actually begin as curds before they are formed into blocks or wheels and aged.
After a recent Wisconsin visit, I brought home some cheese curds and decided to explore cooking with them. I paired these with broccoli and eggs for individual frittatas with gooey gobs of fresh cheese in each one. If you cannot find cheese curds, you can substitute cubed cheddar.
1 tablespoon olive oil
1 small onion, peeled and diced
1 bunch broccoli, trimmed and chopped
1 cups cheese curds
1 cup skim or low-fat milk
½ teaspoon salt
½ teaspoon pepper
- Preheat oven to 375 degrees Fahrenheit. Lightly spray a 12-cup muffin tin with cooking spray.
- Heat oil in a large skillet over medium-high heat. Add onion and sauté a couple of minutes, until it starts to soften. Add broccoli and sauté until vegetables are tender and lightly browned, about 8 minutes. You may need to add a couple of tablespoons of water to the skillet to prevent sticking.
- Break large cheese curds into bite size pieces and place in a medium bowl. Stir vegetables in with cheese curds and fill the muffin tin with an equal amount of the mixture.
- In a large bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture over the broccoli and cheese curds, filling each cup to the rim.
- Bake for 25 to 30 minutes, until frittata tops are lightly golden. Serve warm or at room temperature.
Note: An ice cream scoop is a great tool to use for adding the frittata mixture to the muffin tins. Fill each cup with one scoop and avoid messy spills.