I’m sharing my frittata recipe with you today. Most people I know don’t really know what a frittata is and that’s ok. I’m going to tell you. 🙂 It’s an egg pie that falls somewhere between a quiche and an omelet. They require less work and skill when making. (and less ingredients depending on what you want to toss in)

My father used to make them for breakfast or even dinner if he didn’t feel like making something elaborate that night. So that’s of course how I learned. I love them because I can throw in whatever ingredients I have on hand and come out with a filling meal. My husband can even make them which allows me a night or morning off from cooking occasionally. Best part?! THE GIRLS LOVE THEM!

My recipe today is for mini frittatas. I made them small so I can grab however many I want out of the freezer and heat them up in either the microwave or oven. Preparing them this way allows you to take them on trips. So if you’re going away this summer but still want an easy, delicious AND nutritious breakfast, make em’ mini!  Feel free to walk on the wild side and add your own ingredients. CORNY JOKE ALERT!!  You can put anything and everything you want in there. I wouldn’t recommend the kitchen sink. That may not fit. 😀

no-kitchen-sink

MINI FRITTATAS

  • 8 eggs
  • 1/2 bell pepper diced. I used kitchen shears because I was feeling lazy
  • 1/8 block of cheddar cheese grated. (add a little more if you love cheese)
  • 1 tsp black pepper
  • 1 tsp salt ( I used pink Himalayan salt)
  • 1 tsp McCormick veggie seasoning (optional)
  • 1 tbsp. dried dill
  • 1 tbsp. parsley

DIRECTIONS

  1. Preheat the oven to 375
  2. I tossed all ingredients except the peppers and cheese into my Nutribullet and blended for about 30 seconds, then I folded in the cheese a peppers. You can always  beat the eggs in a bowl and add in the other components. Do what works for you.
  3. Grease a muffin tin with butter, cooking spray or coconut oil. ( I used coconut oil)
  4. Pour the mixture into the muffin tin. Filling each cup nearly to the top.
  5. Bake for 15-20 minutes. (mine were done in 18 minutes, so keep an eye on them after 15 min) They should be very lightly browned and the eggs will have puffed up. Almost like a strata. The eggs will deflate as they cool.
  6. THAT’S IT! Eat them up or let them cool and store them in the fridge/freezer for future use.

NOTE: If you heat them up in the microwave, they may give off some water. Especially if they were frozen.

The ones I made today are at the top of this post. The recipe makes 12. I ate 2 for lunch when they came out. I probably should have thought about taking a picture of them before chowing down. OOPS.. Sorry I was getting hangry.

Now that you’ve been schooled on frittatas I hope you enjoy! Let me know what you think or what variations you did.

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