Yet another contribution from the hurricane weekend is up next. I decided since we had such crumby weather I would make my wife breakfast in bed. So, I decided on these little beauties. My wife loves eggs and somehow I always manage to mutilate them beyond recognition when attempting to cook them the “conventional way”. Therefore I gave this a whirl, check it out.
Mini Egg Frittata
Recipe courtesy of: whatsgabycooking.com
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 small onion, diced
1 cup Parmesan cheese
8-10 eggs, beaten together
2 tbsp chives
salt and pepper to taste
olive oil for drizzling
Preheat oven to 350 degrees. In a large 10 inch skillet heat the olive oil over medium high heat. Saute the diced zucchini, onion and red and yellow bell peppers for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sauteed vegetables to individual muffin molds.
In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives. Fill the remaining area in the muffin tin with the egg and stir the ingredients together. Sprinkle the top with the Parmesan cheese. Bake in the oven for 10-12 minutes until the eggs are completely set. Serve warm or cold.
I did not have all the veggies this recipe called for so I substituted cucumbers (a stretch), and scallions (not a stretch). These are insanely easy to make and I loved the fact that it was almost impossible to ruin. The biggest tip I can give you is not to use the cupcake cups, the eggs stick to them and you end up scraping the paper for that last tasty bit of egg! Just use the mold and make sure to you something to keep it from sticking, other than that, be sure to make enough. I made five, and between my wife and me it was just enough. Next time I will accompany them with some bacon, and then really swoon!