Mini Frittatas
I made mini frittatas today. They came out rather well. I'm gonna freeze the rest for a quick and easy breakfast or lunch. Doesn't food look so much cuter when made in muffin pans?
Here's the recipe in case you wanna make them for yourself.
Mini Broccoli Cheddar Frittatas
Recipe by Tessa of Handle the Heat
Makes a dozen mini frittatas
Note: To steam the broccoli, bring an inch of water to a boil in a medium saucepan fitted with a steamer basket (if you don't have a steamer basket you can use a fine sieve or just place the broccoli in the water). Cut off and discard the stalk and rinse the broccoli bunch with water. Place broccoli in steamer basket, cover, and steam on medium heat for 5 minutes, until crisp-tender. Don't overcook.
• 8 large eggs
• 2 cups broccoli (1 medium bunch), steamed and cut into small pieces (see note)
• 1/2 cup milk, cream, or half and half
• 1/2 cup shredded sharp cheddar cheese
• 1-2 green onions, sliced
• salt & freshly ground black pepper
Preheat oven to 350 degrees. Spray a standard 12-cup muffin tin with cooking spray or fill with baking cups.
In a mixing bowl, whisk the eggs together. Add the steamed and chopped broccoli, shredded cheese, sliced onions, salt and pepper to taste. Mix to combine.
Fill the muffin cups 3/4 way with the egg mixture. Bake for 12 minutes, until the frittatas are firm.
You can use basically anything in these. Bacon, sausage, peppers, whatever, just cook the meat first. No raw meat in frittatas. I'm thinking next week, I'll do bacon and spinach with swiss cheese.
Also, I added the milk to the recipe, because when I made them, 12 it did not make. I also added some cheese to the top.
Here's the recipe in case you wanna make them for yourself.
Mini Broccoli Cheddar Frittatas
Recipe by Tessa of Handle the Heat
Makes a dozen mini frittatas
Note: To steam the broccoli, bring an inch of water to a boil in a medium saucepan fitted with a steamer basket (if you don't have a steamer basket you can use a fine sieve or just place the broccoli in the water). Cut off and discard the stalk and rinse the broccoli bunch with water. Place broccoli in steamer basket, cover, and steam on medium heat for 5 minutes, until crisp-tender. Don't overcook.
• 8 large eggs
• 2 cups broccoli (1 medium bunch), steamed and cut into small pieces (see note)
• 1/2 cup milk, cream, or half and half
• 1/2 cup shredded sharp cheddar cheese
• 1-2 green onions, sliced
• salt & freshly ground black pepper
Preheat oven to 350 degrees. Spray a standard 12-cup muffin tin with cooking spray or fill with baking cups.
In a mixing bowl, whisk the eggs together. Add the steamed and chopped broccoli, shredded cheese, sliced onions, salt and pepper to taste. Mix to combine.
Fill the muffin cups 3/4 way with the egg mixture. Bake for 12 minutes, until the frittatas are firm.
You can use basically anything in these. Bacon, sausage, peppers, whatever, just cook the meat first. No raw meat in frittatas. I'm thinking next week, I'll do bacon and spinach with swiss cheese.
Also, I added the milk to the recipe, because when I made them, 12 it did not make. I also added some cheese to the top.