Single Serve Vegetable Frittata
I don’t eat eggs, but my minions do and Mr. FauxRunner loves them. A full egg brunch is one of the few things that keeps my 10yo full for a long time, else her super high metabolism hits her with hunger barely 30 minutes after breakfast – I should’ve called them hobbits instead of minions, with their penchant for a second breakfast. So it’s the usual boiled eggs, scrambled eggs, omelets from the limited egg cooking skills I have. Omelets are a favorite with Mr. FauxRunner but time consuming to make in the morning, especially when he’s the one who is getting them ready for the school bus. I’ve been told that frittatas are good for that since they can be made beforehand. I didn’t want to make the big pie size frittata and have to deal with storing the left overs, so decided to try single serve vegetable frittata in ramekins.
It was super easy and fluffed up like soufflé or muffins. While serving, I topped it off with some peach mango salsa and avocado slices. It was a hit with the family and I’ve saved one in the freezer to be taken out to reheat later. If the reheat works, this will be a great prepped breakfast on the go item!
- 1 Large Egg
- 2 Egg whites (I used the boxed)
- 1 tbsp Milk
- 1 tsp dried herbs (I used a combination of rosemary, oregano and basil)
- salt and pepper to taste (I also used crushed red chili flakes)
- 2 tbsp Shredded cheese (I only had 4 cheese mexican mix and it worked fine)
- Vegetables of choice (I used spinach, zuccini, bell pepper and onions)
- Heat the oven and ramekins to 450F (I kept the ramekins on a baking tray and put them in the oven)
- While it is heating, in a pan add oil and saute onions. Sprinkle salt on the onions to caramalize them faster. When the onions begin to turn brown, add in the other vegetables.
- Whisk eggs, egg white, milk, dried herbs, salt and pepper and shredded cheese together.
- Add the sautéed vegetables to the mixture and top with more cheese if desired.
- Take the ramekins out of the oven, spray with oil and pour in the egg mixture.
- Bake for 15 minutes at 450.
- They fluff up a LOT and then come down as they cool.
- Serve as is or top with salsa and avocado slices.
Joining Meatless Monday with Deborah (Confessions of a Mother Runner) & Sarah (A Whisk & Two Wands)
