Posted by Megan | Breakfast, Vegetarian
I’ve recently decided to start making some easy breakfast foods, based on recipes I’ve found on Pinterest. I first made some of my mom’s chocolate chip cookie muffins (delish), some  Eat Me Delicious: Snickerdoodle Muffins (good, but crumbly), and these veggie fritattas. These are good and hearty, but do shrink up once they’re out of the oven! We definitely cooked them longer than the recipe called for and they still didn’t seem fully done. They’re best mixed with grits (we had some left over from a shrimp and grits recipe that Will made).

Petite Vegetable Frittatas (adapted from What’s Gaby Cooking?; yields 1 1/2 dozen)
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, chopped
Salt & pepper, to taste
Olive oil, for drizzling
Preheat oven to 350 degrees. In a large 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 S&P. Add the sauteed veggies to individual muffin molds.
In another bowl, whisk together eggs and season with S&P before adding 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.

Recipe: What’s Gaby Cooking: Petite Vegetable Frittatas

A bunch of shrunken ones

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