Mini vegetable frittatas
These mini frittatas combine eggs, veggies, cheese and herbs for a wholesome, savory, bite-sized breakfast.
OK, so this is not one of those "throw together as you reach for your purse and heels" type of recipes; it’s more like the slow Sunday morning fare you produce when you’ve got special guests or want to treat your family. But it’s worth the effort, and of course, you can grab the leftovers on Monday (and Tuesday) as you search frantically for your keys.
If you’ve got little ones around, take the time to arrange the tomato slices into friendly little faces. Without even doing it on purpose, I produced a few cute smiley faces on the tops of this batch. So pull up a stool, and get your little one involved. Tell them veggies are our friends! (The type we eat, but whatever.)
- 1 large onion, diced
- 2 green or yellow zucchini, diced
- 1 red pepper
- 1 8-ounce can mushroom stems and pieces
- 1 dozen eggs
- 1 cup coconut milk
- 1/2 cup shredded cheese
- 1/2 cup crumbled feta cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dill
- 1 teaspoon basil or chives
Preheat oven to 350° F. Line muffin pans with paper liners. Grease with non-stick spray. Set aside.
Sauté onion until light brown. Add zucchini and cook for 10 minutes.
Dice red pepper. Add pepper and mushrooms to pan, stir and turn off heat.
Beat eggs with milk and seasonings. Add veggies and cheese and mix.
Use an ice cream scoop to fill liners. Slice rainbow tomatoes and place one slice on top of each frittata, or sprinkle with additional cheese and herbs.
Bake 15 minutes, or until frittatas puff up.