One of my favorite gifts from our wedding was a set of four white ramekins. I love them, but I never know what to use them for. Tonight, like usual, I had very little in the fridge and no plans for dinner. Then, in a moment of inspiration scraped together these Adorable Mini-Frittatas. Great for when you don't have much in the house and perfect for one person. Finally, a use for the ramekins that doesn't involve putting out mixed nuts for guests.
ADORABLE MINI-FRITTATAS
(Takes about 45 minutes and serves 1-2 people)
Ingredients
Approximately 1 1/2 – 2 cups of chopped veggies, whatever you have on hand. I used red pepper, one small zucchini, and a handful of spinach.
3 eggs
1/4 cup of milk
One clove of garlic (or half a small onion, whichever you have available)
One slice of swiss cheese, sliced into smaller pieces and divided
Generous tablespoon of olive oil
Salt and Pepper
Directions
Preheat oven to 350 degrees and set out two ramekins.
Over medium heat, saute garlic (or onion) in olive oil.
Add veggies and saute for 2-5 minutes, just until soft.
If using spinach, save out and add at the end after you've removed from heat, just to wilt a touch.
While sauteing, beat eggs and milk together in a small bowl until frothy.
Divide half of the sauteed veggies into each ramekin.
Add sliced Swiss cheese over the top.
Pour half of the egg mixture in each ramekin. Add salt and pepper to taste. Leave some room at the top of each ramekin. They will puff and could overflow if they don't have enough room to rise. I put a pan under mine in the oven, just in case.
Pop them in the oven and bake for 25-30 minutes, until puffed and set in the middle.
Remove from oven and let cool for a few minutes before enjoying. Yummy and easy, the cheese rises to the top of the egg mixture and forms a gooey, delicious crust. Add a side salad, and you have a perfect meal for one and a leftover frittata for breakfast or lunch tomorrow!
ADORABLE MINI-FRITTATAS
(Takes about 45 minutes and serves 1-2 people)
Ingredients
Approximately 1 1/2 – 2 cups of chopped veggies, whatever you have on hand. I used red pepper, one small zucchini, and a handful of spinach.
3 eggs
1/4 cup of milk
One clove of garlic (or half a small onion, whichever you have available)
One slice of swiss cheese, sliced into smaller pieces and divided
Generous tablespoon of olive oil
Salt and Pepper
Directions
Preheat oven to 350 degrees and set out two ramekins.
Over medium heat, saute garlic (or onion) in olive oil.
Add veggies and saute for 2-5 minutes, just until soft.
If using spinach, save out and add at the end after you've removed from heat, just to wilt a touch.
While sauteing, beat eggs and milk together in a small bowl until frothy.
Divide half of the sauteed veggies into each ramekin.
Add sliced Swiss cheese over the top.
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Pour half of the egg mixture in each ramekin. Add salt and pepper to taste. Leave some room at the top of each ramekin. They will puff and could overflow if they don't have enough room to rise. I put a pan under mine in the oven, just in case.
 |
Pop them in the oven and bake for 25-30 minutes, until puffed and set in the middle.
Remove from oven and let cool for a few minutes before enjoying. Yummy and easy, the cheese rises to the top of the egg mixture and forms a gooey, delicious crust. Add a side salad, and you have a perfect meal for one and a leftover frittata for breakfast or lunch tomorrow!
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Here's what else I ate today:
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| Breakfast: Oatmeal with Almonds, Dried Cranberries, and Cinnamon; Organic Green Tea |
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| Snack: Greek Yogurt |
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| Lunch: Open Face Sandwich, Lightly Toasted Bread, Swiss Cheese, Hummus, Mixed Greens, Feta |
