Yesterday I decided to have a little fun in my kitchen and whip up a new frittata recipe I found.
I constantly struggle with breakfast ideas that I can transport to work easily (necessary when you get in a 7 a.m.). I had burnt myself out on hard boiled eggs and I prefer started the day with something protein-based, not a bagel or a bowl of oatmeal.
Hence, the mini-fritatta experiment last night.
Lucky for me the recipe was super easy to follow, and when I posted the picture on Instagram last night, I was asked to share the recipe.
So here it is:
1/2 cup milk (I used water b/c I don’t like milk in my eggs)
salt/pepper (forgot to add this)
2 Tbsp red onion
3/4 c zucchini
1/2 red pepper (I used orange)
I also added some chopped tomato, I have no idea how much but it wasn’t a lot.
The recipe called for some amount of cheese, which I left out.
Basically you chop all the veggies. Beat the water and eggs in a bowl. Add the veggies and mix.
Then pour it all into a muffin tin. (About a quarter cup of the mixture per muffin slot).
Last pop it into an oven set at 350 degrees for 20-22 minutes. Then let cool for five minutes.
The recipe said you can freeze them once they cool, but I just popped them in the fridge because I figure I’ll probably polish them off within the next few days.