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VEGETABLE & FETA FRITTATA CUPS

Updated: Jan 20, 2019

Whether you're making brunch for a crowd or looking for an easy breakfast to make ahead for the week, these little bites are your new go-to.



When I was in high school, I worked part time on the weekends in a cafeteria at a retreat center near my house. It was there that I started to learn about plate presentation, table setups, and I took away some really good tips on cooking for a crowd. One particular weekend when we were working on breakfast, the chef had me shredding zucchini -- for breakfast. I thought maybe she was going to make zucchini bread, or muffins, but nope, in with the eggs it went. Along with other veggies, some cheese, and milk. I'd never heard of frittata but what came out of the oven was so easy and pretty delicious that it remains one of my favorite breakfast dishes to this day.


The beauty of frittata is that you can put almost anything you want in it. Leftover shish kabobs? Frittata. Extra fajita veggies? Frittata. Vegetables that were supposed to be for a salad you never got around to making? Frittata. You can use the traditional skillet method but I prefer to make the mini-cups. They're more fun and you can make them ahead to eat for breakfast throughout the week. However, until recently, I've never had any luck getting them not to stick in one of the metal muffin pans. After researching several options I decided to invest in this gem from Williams Sonoma and they turned out perfectly! So give these a try, and if you have a favorite combination of veggies, cheese, and/or meats, leave a comment.

Ingredients:

  • 10 Large Eggs

  • ¼ Cup Heavy Cream or Half and Half

  • ½ Cup Feta Cheese (crumbled)

  • Baby Bella Mushrooms (sliced)

  • Sweet Onion (sliced)

  • 2 Handfuls Baby Spinach

  • ½ Red Bell Pepper (sliced)

  • Fresh Basil (roughly chopped)

  • Garlic Salt (to taste)

  • Oregano (to taste)

  • 2 Tsp Olive Oil

  • Salt and pepper (to taste)

Directions:

  • Preheat oven to 375° F

  • Heat a non-stick pan to medium on the stove

  • Once heated add olive oil, mushrooms, onion, and pepper to the pan

  • Saute for about three minutes and then add the spinach

  • Continue cooking until the spinach is wilted and remove from the stove

  • Beat the eggs with cream or half and half

  • Mix in the veggies, basil, and feta cheese

  • Sprinkle with salt and pepper

  • Fill muffin cups almost to the top and bake for 20-25 minutes or until set

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