It’s Sunday morning and you feel like something a little more exciting than scrambled eggs. You don’t feel like showering or dressing yet, so going out for brunch isn’t an option. (Although that might not necessarily stop you as I’ve seen plenty of people wearing what amounts to a bathrobe, pajama bottoms and Ugg slippers to run down to the local Starbucks for coffee. I don’t recommend this.)
How can you treat yourself without getting too fussy? Try these mini frittatas. Mine is an adaptation of a recipe by Giada de Laurentis. While hers contains ham and whole milk, I made mine vegetarian by substituting red pepper for color, a little extra cheese to absorb the water from the peppers, and skim milk instead of the heavier stuff.
I scaled down the recipe so that it’s Cooking for One “friendly”. Although this recipe makes about 4 servings, they store well for a couple of days in the fridge (I use a glass container with paper towel in between the layers). They reheat quickly in the microwave for a great grab-n-go snack. When I make a large batch to take to parties, these little one-bite-wonders disappear quickly!
Tip: Even if your mini muffin tin is non-stick, I highly recommend making sure the tin is coated well with non-stick cooking spray. If not, removing these in one pretty little piece may be challenging.
Ingredients:
4 eggs
¼ cup skim milk
½ red pepper –small dice
¼ cup grated parmesan – I use the food processor to do this quickly
2 tbsp. finely chopped parsley
fresh ground pepper
Directions:
- Preheat oven to 375 degrees.
- Spray a mini muffin tin (12 cups) with non-stick cooking spray (I like canola oil spray).
- Whisk the eggs, milk, and pepper together.
- Stir in red pepper, parsley and parmesan.
- Place 2 tbsp. of mixture in each muffin cups, about ¾ full. As red peppers tend to sink to the bottom, make sure to pull the mixture from the bottom for even distribution.
- Bake for 13-15 minutes until the center springs back to the touch.
- Slide a knife around the edge of the muffin cups to loosen before removing muffins.
Serve immediately.
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