Monday, July 23, 2012

Easy Individual Vegetable Frittatas (a.k.a. Mega Frittata Muffins)

On the weekends we try to come up with something besides cold cuts and salads for lunch because as much as we love sandwiches and salads, having a couple days break is nice. We like to try and use the same basic ingredients (usually the leftover meat and veggies from the week), just in more creative ways. This past Sunday I was in a pinch for time and was going to resort to sandwiches but was cravings eggs so I threw together individual vegetable frittatas using frozen veggies (to save time). Both Mark and I liked them well enough so here is my very basic recipe for the dish that Mark named "mega frittata muffins". I can't wait to play around with it! I will be posting updates and variations as I try these with different meats, vegetables, cheeses, and spices.

Easy Individual Vegetable Frittatas

Serves 2


2 eggs

4 egg whites

1/4 small onion, chopped

1/2 cup frozen chopped broccoli

1/2 cup frozen peas, carrots, lima beans mix

2 tablespoons milk

1 teaspoon cooking oil

1 teaspoon garlic powder

1/4 teaspoon cumin

1/8 teaspoon red pepper flakes

salt & pepper


Place two 1 cup ramekins in a larger baking dish and set in oven. Turn oven on to 450 degrees.

In a small skillet heat oil over medium heat, add onion, and cook until translucent; set aside.

In a bowl whisk together eggs, egg whites, milk, garlic powder, cumin, red pepper flakes, and salt & pepper.

In a separate bowl place frozen veggies and microwave until thawed, then add to egg mix.

Once onions cool, add them to egg mix.

After the oven has preheated, remove ramekins  and spray with cooking spray.

Carefully pour 1/2 mixture into each ramekin and place back in oven.

Bake for 20-30 minutes, or until pouffy, golden brown, and knife comes out clean.

Serve with buttered toast and enjoy :)

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