Frittatas are all about fancy. I mean, dahhhling, I just whipped up a frittata. See, doesn’t it sound extra fancy? The best part is, it’s one of those secret weapon skills to break out when you want to serve something special that will whip up in a flash. I’ve had many people tell me that they can’t cook without a recipe. Dishes like this are very customizable based on what you have on hand, even if you’re not a habitual improviser.
The process, in a nutshell, is to mix up your egg base, saute and cool the other ingredients, mix together, then bake. Sure, you could make a big frittata, but these little guys are perfect for grab-and-go breakfasts on the run, or serving at a brunch or baby shower, no serving utensils needed.
This particular frittata is chock-full of veggies and contains some of my favorite breakfast ingredients–sauteed onion, kale, potato, and cherry tomatoes. Although you could add dairy, I promise, the recipe doesn’t need it. The nutritional yeast gives these little guys the rounded out, rich flavor that dairy offers, in a healthier way. The mister and I have been known to whip up frittatas for any meal of the day, including dinner on nights that we are tired and at a loss for what to make.
A sum up of lessons learned today:
- Frittata. Just say it. Ooh, you’re so fancy!
- I can make frittatas in muffin cups faster than deciding on where to eat out
- These look good. I’m gonna make ‘em. Then, I’m gonna go rogue with all sorts of crazy combinations. Oh snap.
I’d love to read your comments on any favorite ingredient combination ideas!
Here are some of mine…
Green hatch chiles+potato+diced tomato+onion+queso fresco+chorizo
Spinach+mushroom+turkey sausage (or vegetarian sausage)
Tomatoes+oregano+onion+crushed red pepper+mushroom (pizza frittata!)
Kale, Cherry Tomato, Potato and Onion Mini-Frittatas
Makes 10 muffin-sized frittatas
Fill the muffin cups about 3/4 full, and don’t be overly concerned if the frittatas bubble up over the sides of the muffin tins. The scraggly edges of the eggs can be easily tucked down around the frittatas using a butter knife.
For the Vegetables:
1 tablespoon olive oil
1 small yellow onion, peeled, quartered lengthwise, and thinly sliced
1 cup quartered cherry tomatoes (or chopped if large)
1 medium yukon gold potato (about 4 oz), peeled, quartered and sliced into 1/8 inch thick triangles
2 cloves garlic, minced
2 cups chopped dino kale leaves (about one bunch–don’t include the tough lower stems)
1/2 teaspoon salt, divided, or to taste
1/2 teaspoon lemon juice
For the egg base:
1/4 cup unsweetened almond milk (or other milk of choice)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon nutritional yeast*
Coconut oil, olive oil, or butter for greasing the muffin tins (or paper muffin cups)
1) Preheat oven to 375˚F. Heat the olive oil in a non-stick frying pan over medium high heat. Add the onions, potatoes, and 1/4 teaspoon salt, and saute until soft but not falling apart, about 6 minutes. Add the garlic, and saute 30 seconds more. Add the cherry tomatoes and cook for an additional 2 minutes until softened. Add the chopped kale and sprinkle with 1/4 teaspoon salt. Cook for a couple minutes longer, until the kale is wilted. Sprinkle in the lemon juice and add pepper to taste. Set aside to cool to lukewarm before incorporating into the eggs.
2) In a medium bowl, whisk the eggs, almond milk, 3/4 teaspoons salt, pepper, and nutritional yeast until the mixture lightens in color and appears frothy on top. Stir in the cooled vegetable mixture.
3) Spoon the egg mixture into well-greased muffin tins (a scant 1/3 cup per tin). Bake for 8-10 minutes, or until the eggs are set. Switch oven to broil, and cook the frittatas on the top rack for 1-2 minutes to brown the tops if desired. Best served warm.
*Nutritional yeast can be bought in bulk in health food stores such as Whole Foods