Individual Vegetable Breakfast Frittatas

Mother’s Day will soon be here and whether you are cooking for just Mom or have a family gathering, we have a yummy brunch dish to share. Anyone who’s ever visited us overnight, knows that Steve is most likely to make a Frittata in the morning.

Frittatas can be made with a large variety of ingredients that can satisfy almost any hungry breakfast or brunch eater. The base is a simple, egg, cream and cheese mixture. Then your imagination can add the rest! Today, we only used vegetables, but we did serve with a ham and fruit on the side.

And of course, a good mimosa completes the menu!

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Sometimes we just use what we have leftover or in the pantry, mixing up a variety of ingredients. Onion is almost always added and in this recipe it’s sautéed with bell pepper and mushrooms. Any kind of artichoke hearts can be used, but marinated just adds to the flavor.

Three base ingredients

Simple whisk of eggs, cream and cheese are a good start.

After chopping the veggies, sauté them until softened. This is done in a matter of just a few minutes before adding them to the beaten eggs.

Since this was a small bath today, only 4 eggs were used. It was fun to try creating in the ramekins. Typically we make in a cast iron frying pan and serve pie shaped slices.

We had a bit of sliced asiago that we added to the top, only to realize that we would be flipping them oven in the end.

Look how they puffed up! The key is to use a generous amount of cooking spray in the ramekin so they pop right out after cooking.

Breakfast for two! Mom would love this on her special day. Or any fun-day brunch-day would work too!

Yield: 4

Author: Steve Hipskind

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Individual Vegetable Frittatas

Brunch or Breakfast; Table for 2 or Feeding a crowd, a fulfilling morning dish!

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

• 4 eggs
• 1/4 cup cream
• 1 c shredded cheese (Monterey jack works well)
• 4 mushrooms, chopped
• 1/4 cup bell pepper, chopped
• 1/4 cup onion, chopped
• 3 small marinated artichoke hearts; chopped
• Salt and pepper to taste
• 1/2 tsp dried oregano
• 2 tablespoons olive oil
• Cooking spray for ramekins
• Sprinkle of fresh Parmesan

Instructions

1. Preheat over to 375
2. Spay 4 ramekins with cooking spray
3. In a mixing bowl whisk the eggs and cream.  Set aside
4. In a frying pan heat 2 tablespoons olive oil.
5. Add the onion and bell pepper, sauté until soft and the onion is translucent.
6. Add the chopped mushrooms and sauté 3-4 minutes more.  Remove from heat.
7. Add the sautéed vegetables to the egg mixture.
8. Next add the cheese and whisk all together.
9. Add oregano, salt and pepper. 
10. Pour even amounts into the ramekins
11. Bake for 30 minutes or until bubbly and golden brown. 
12. Remove from oven. Flip onto a serving plate.
13.  Garnish with additional cheese and a bit of cayenne if desired.

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