Nothing makes me happier than waking up on a Saturday morning and making a huge veggie frittata in a cast iron skillet. A cup of coffee and a slice of frittata…bliss.
But let’s be honest, I would be the only one that would eat it. The Carnivore won’t eat anything I do, and because I will only eat a handful of things he does, mini frittata’s have become a way to satisfy us both. I can load half of them up with veggies, and half with turkey sausage, green chiles, and cheddar – The Carnivore’s favorite. Occasionally, I’ll even make a double batch for an easy grab and go weekday breakfast.
The basics of a frittata: eggs (duh), fillings (veggies, meat, potatoes, cheese), and seasonings. To make the mini frittatas you will need a 12 cup muffin tin, 2 cups eggs/egg whites, 2 tbsp milk, about 1 – 1½ cups of filling, and salt and pepper.
Frittatas work well with anything you want to throw in them – veggies that are about to expire, the remnants of cheese left in the bottom of a bag, or half a package of sausage that you’re not sure what to do with. Frittata’s are my “clean out the fridge” meal.
Here is the Mini Veggie Frittata recipe I can’t get enough of lately (Print Me!): inspired by SweetGreen
- 12 cup muffin tin
- Non-stick cooking spray
- 2 cups eggs/egg whites
- 2 tbsp milk of choice
- kosher salt + black pepper (to taste)
- 1 tbsp rosemary, chopped finely
- 2 tsp olive oil
- 1/4 cup sweet yellow onion, chopped and glazed (instructions below)
- 1 tbsp balsamic vinegar
- 1/2 cup red bell pepper, chopped
- 1/2 cup mushrooms, chopped
- 1 handful spinach
- Goat cheese crumbles
1. Preheat oven to 350°F.
2. Chop yellow onion and place in non-stick pan with 1 tsp olive oil on medium heat. Once the onions start to become translucent, add 1 Tbsp aged balsamic vinegar. Cook until onions are caramelized with vinegar. Place in bowl.
3. In the same pan, add 1 tsp olive oil. Sauté mushrooms and bell pepper with olive oil. Once they become soft, add 1 cup spinach and sauté until wilted. Remove pan from heat, add your caramelized onions and give a quick stir to combine.
4. Whisk egg whites, eggs, and milk together: use any combinations of eggs/egg whites to reach 2 cups. I usually use 3 eggs and the rest, egg whites.
5. Add rosemary and salt and pepper to egg mixture and whisk lightly. Season generously.
6. Spray your muffin tin liberally with cooking spray.
7. Spoon vegetable mixture in muffin tin, and fill 1/4 of the way up.
8. Pour egg mixture over vegetables until tins are 3/4 full.
9. Sprinkle goat cheese crumbles over mixture.
10. Bake for 20-25 minutes, or until eggs are set.
Run a knife along the edges to release from pan. Eat immediately or store in the fridge either individually wrapped or in a Tupperware. Reheat for 20-30 seconds. Yield: 12 egg cups.