Friday, April 5, 2013

Petite Frittatas

No time to make a fancy quiche? Well a frittata is just as yummy with half the work. It's just a crustless quiche. Great breakfast item to get your eggs and other veggies and meat packed all together. I sometimes make petite frittatas for company or when I don't have time to make breakfast in the morning. It's great cold or warmed up a little. One of the best things about frittatas is that you can put anything in them. Leftover grilled onions, mushrooms, red peppers, kale? toss 'em in. All you really need is eggs and some cheese- it helps everything hold together. Today I used chicken , cheddar and broccoli- I would have to say it's my all time favorite.
Petite Frittatas:
6 whole eggs
1/3 cup nonfat sour cream
1 tsp black pepper
1 tsp garlic
1 1/2 cups steamed broccoli- chopped
1 chicken breast, cooked- chopped
3/4 cup cheddar cheese
1/2 tsp dried basil

Preheat oven to 375
In a large bowl slowly whisk the eggs into the sour cream 1 at a time. Add the pepper and garlic. I used muffin tins with muffin cups to make them easy to grab. Combine the broccoli, chicken, and cheese in a bowl and divide into 8-9 muffin cups. Then pour the egg mixture into each cup, try and fill mostly full. leaving about  3-4 cm of space at the top. After that sprinkle with a little bit of cheese on top.
They bake for 30 mins check for firmness  and it will be puffy.  take out and let cool in the muffin tin.
You can freeze them for 1 month, or keep in the fridge for 3-5 days.

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