Tasty Tuesday: Frittata Bites

Any time my husband is off work for a holiday, we eat GREAT breakfasts. Yesterday was no exception. The initial idea for these tasty little individual vegetable frittatas came from FatPhat Girl’s tumblr site. Once we got started, though, we just kept finding new variations to try. These frittatas can be tailored to exactly how you or your guests want to eat.

Platter of frittata bites

Individual Frittata Bites

We used roughly 2 eggs, 2 T. browned ground sausage and 1 ounce of grated cheese per person. The vegetables we used included the following:

  • red bell peppers
  • green bell peppers
  • yellow bell peppers
  • red onions
  • yellow onions
  • jalapeno peppers
  • medium-sized mushrooms

Before we started just cutting up veggies, we determined how we wanted to use each veggie. We cut 1/2 inch wide rings of the peppers and the onions. We cut round holes out of the center of the mushrooms. Those gave us the little  “holders” for the frittata bites. We diced up the other parts of the veggies to a very fine size.

pepper ringsChopping veggies for Frittatas

The more you can do ahead of time for these little frittata bites, the easier they are to make in the morning. Most of the chopping can be done ahead of time. You can even whisk the eggs together and refrigerate if you want to.

When it comes time to cook them, start by spraying your skillet with either nonstick spray or olive oil. While the pan is heating up, whisk together:

  • 2 eggs per person
  • about 2 T. minced veggies per person
  • 1/2 t. minced garlic per person
  • 2 T. browned, ground sausage per person
  • salt and pepper
  • about 1 ounce of grated cheese per person (we used grated cheddar, asiago, and parmesan!)
stirring ingredients into eggsadding onions to the eggs

Arrange the rings of peppers, onions, and mushrooms in the skillet. Leave just a little room between them in case there’s leakage when you pour the egg mixture in.

cook mini frittatas in the skilletcooking onion rings into frittatascook pepper ringssaute frittata biteslotta frittata bites

VERY carefully spoon the egg mixture in to each ring, filling them to the top. Cook on medium low until the eggs are starting to set up. Flip and brown the other side. Both sides of these frittata bites should be golden brown when you’re done.

flip pepper rings over to cook on the other sidebrowned onion frittata bites

We didn’t take the time to try this today, but I suspect that you could also bake these frittata bites in the oven if you’re doing large quantities of them. We also discussed that these would be fun to let everyone choose their own ingredients and make individualized frittatas to order.

platter of mini frittatas

Serve a variety of vegetables on each plate. These were just delicious. If you’re feeding anyone who is trying to stick to a low-carb diet, this a great breakfast option. You can leave out the meat for your vegetarian friends and you can skip the cheese for your lactose-intolerant guests. If you make a bunch of these, they also keep warm in a shallow baking dish in a 150° oven. Cover them loosely with a sheet of aluminum foil while they’re warming.

I served these little frittata bites with some wedges of homemade pumpkin bread for a super scrumptious breakfast…okay, I’ll admit it, it was probably BRUNCH by the time we all ate!

These would also go well with a slice of toast made from bread from Stick Boy Bread Company. Check out their newsletter for the latest goodies.

Barb  

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Comments

  1. Oh my goodness, my mouth is watering reading this. When hubby is off his special diet…I want to make these!