Veggie Frittata

I have a confession. This week I ate bad. Really, really bad. My husband and I looked at each other while holding our stomachs, with that look…you know the one. The “why did you let me eat the bagel breakfast sandwich, Italian sub, pizza, and cinnamon wheel?!” And that was just one day. I told you! I’ve been bad.

We needed a refresh and I had just the thing to get our reset started. AND fortunately this is one of those recipes where you can use pretty much any veggies you have in the fridge. I love to these frittatas because you can literally just throw it together and it is so delicious!

I use kale, tomatoes, and mushrooms in this version but I’ve made many variations: Spinach, Tomato, Sweet Onion, and Provolone. Broccoli, Ham, and Cheddar. Asparagus, Sweet Onion, and Parmesan.

What You Need:

8 eggs

2 cups of chopped kale

3 mushrooms, sliced

1 cup chopped tomatoes

1/4 cup crumbled feta

salt, pepper, and granulated garlic to season

 

How You Do It:

Preheat oven to 350 degrees.

In a large pan add 1/4 -1/2 cup water and kale. On medium high heat toss kale and cover for 5 minutes. Remove lid and season to your liking with salt, pepper, and granulated garlic. Cover for another 2-3 minutes or until kale is wilted.

In a medium mixing bowl crack and scramble your eggs. Stir in feta.

Butter a glass pie plate and add cooked kale, mushrooms, and tomatoes.

Pour eggs over the top. Cover with foil and bake for 45 minutes.

Take out of the oven, slice yourself a piece, enjoy!

 

 

Frittata Muffins

It is a snow day here in Oregon and although people often think of our state as freezing cold, we rarely get snow that sticks for very long. Forecasters had predicted snow Friday evening but it decided to greet us Thursday mid-day. I love the snow! It is just so majestic. Everything gets quieter and everything looks new.

Here is our little farm house in blanketed in snow this morning.

Our goats didn’t seem to care for it much. They were just blatting, “MOM! Feeeeeeeeeeeeeeeeeed us! The grass is covered in the cold, frozen, white stuff!”

My big dog, Batchler, LOVES the snow. He was prancing, jumping, rolling, and eating it. Currently he is whining at me from the mudroom because I am a mean mom who made him come in from playing.

However, my little guy, Oakley, who is only 25 lbs and who has not one bit of fat on him, is very content to snuggle on the food of the bed.

Now, let’s get to the food! When the snow started falling I got the bug to make some yummy eats. So I started making a pot of veggie marinara for spaghetti, some potato soup, and THESE!

I don’t know quite what to call them so I decided to name them what makes sense: Frittata Muffins, because they can’t be a quiche since they are crustless and I made them in a muffin pan.

Here is what you need:

10 eggs
1/2 cup cubed ham (chopped in small cubes)
1 cup, chopped fresh kale (take off the stems)
3/4 cup shredded white cheddar (but you can really use whatever cheese you want)
1/3 cup of milk
1 Tbsp flour
1 tsp baking powder
2 tsp Black Pepper
1 tsp Garlic Salt
1 Tbsp Olive Oil
Spray Oil

Here is how you do it:

Preheat oven to 350 degrees and spray a muffin pan (12) with oil

In a pan, sautee chopped kale with olive oil and garlic salt until soft and edges are slightly brown. Set aside.

Crack 10 eggs in a bowl with a spout. Add milk and whisk eggs until all yolks are broken.

Add all of the other ingredients with the eggs and mix together.

Using a spoon to help, pour the mixture in to each muffin cup in the pan. I used the spoon to scoop some of the bulk ingredients into the bottom of the cups and then poured the egg over the top. Fill just under the top of the cup. Be careful not to overflow.

Place in oven and bake for 15-20 minutes or until eggs are set.

Remove from oven and let set for 5 minutes. Use a small spatula or fork to remove from pan.

You can either eat right away or let cool and store in the fridge for the next morning! That is what I did. I put them in the fridge and then this morning I took them out and placed them in a baking dish in the oven at 350 degrees for 15 minutes so I didn’t have to do all the prep work this morning. I served them with sliced avocado and hot sauce (because those are two things that my husband loves most in this world) but I also ate one without the garnish and it was SO good. The kale really pulled it all together and added the most delicious flavor!

These are so great because you can make them ahead of time and pop them in the oven for a brunch, baby shower, camping trip, or A SNOW DAY!!! I hope you enjoy them as much as we did!