One of my favorite things about time off, whether it’s a vacation or a weekend, is the ability to slowly wake up and make breakfast at my own leisurely pace. While it’s also nice to have someone else spoil you by making you breakfast (or any meal!), I equally enjoy avoiding the hassle of leaving the house altogether (especially with these SXSW crowds!) Some may call this agoraphobia; I call it relaxing. (I’m a weird 24 year-old, this I know.) This mini frittata is a simple, healthy, grab-and-go option to get your “weekend breakfast” fix any day of the week. Once they cool, all you do is freeze individual portions (I do 2 or 3) in foil and then pop them in a 400 degree oven for 10 minutes. That beats peanut butter toast any day.
I hope your weekend is brimming with whatever it is that fills and relaxes you. Happy Saturday and buen provecho!
- Frittata Base:
- 5 whole eggs
- 4 egg whites
- 1 cup milk
- ⅛ teaspoon freshly ground pepper
- ¼ teaspoon coarse salt
- Now, that's pretty much it for the base of this recipe. The beauty in the frittata lies in its versatility. It's an especially wonderful recipe for using leftover vegetables. You can really get as creative as you want with the ingredients. However, here are a few of my favorite, tried-and-true combinations...
- Roasted Garlic, Spinach, and New Potato (pictured)
- ½ head of roasted garlic
- 1 cup spinach, sautéed in 1 Tablespoon olive oil
- 10-12 small, cooked new potatoes, cut in half
- ¼ cup fresh mozzarella
- Sausage, Arugula, and Asiago
- ¼- 1/2 pound ground sausage, cooked and drained (I prefer venison sausage for this, but anything you have on hand is fine)
- 2 cups fresh arugula
- ¼ cup freshly grated asiago cheese
- Tomato, Artichoke, Herb, and Goat Cheese
- 4-5 ripe, plum tomatoes, cored and thinly sliced (or about 12 slices, one for each mini)
- 1 can or 1 bag (12 oz) frozen (thawed) artichoke hearts, quartered
- a few tablespoons of chopped, fresh herbs (such as basil, parsley, dill, oregano)
- 2-3 ounces fresh, crumbled goat cheese
- Poblano, Bacon, and Cheddar Jack
- 3 poblano peppers, cut into strips and sauteed in 1 Tbs olive oil for 5 minutes
- 4 slices bacon, cooked and crumbled
- ¼ cup shredded cheddar jack
- Preheat oven to 375 F. Lightly spray each cup of a 12-muffin tin with nonstick oil.
- Vigorously whisk together the base: eggs, egg whites, milk, salt and pepper.
- Divide the ingredients you are using (except for cheese) among each of the 12 cups.
- Pour in a bit of the egg base/mixture into each cup until they are relatively even.
- Top with whatever cheese you are using and bake for 25 minutes, until bubbly (or until they don't jiggle in the middle when you gently shake the pan). Enjoy!
- Weekday Option: You can easily do all of this ahead of time and freeze the fritattas in foil. When you wake up in the morning, all you have to do is turn the oven on (375-400) and pop them in for about 10 minutes. Grab and go!