Picture this … Monday morning.
I’m in the office kitchen waiting for my mini frittata to heat up in the microwave. Close to reaching hangry (hungry + angry) stage coupled with only one cup of coffee …. I stopped the microwave only after 45 seconds.
As I walked through the office, unbeknownst to me, the aroma of my breakfast was filling the air. One by one, my colleagues came out of their offices to investigate the enticing smell.
Who would have thought these crustless quiches would evoke such fascination?
Over the past weekend, I made a batch of these little egg muffins for my sister’s birthday brunch.
They make perfectly quick breakfast-to-go or snacks. You could even freeze them but why would you deprive yourself of this deliciousness?
Similar to how casinos pump cold oxygen to keep gamblers awake …. I’ll start a new ritual by bringing these mini frittatas to the office and waking everyone up on a Monday.
MY MINI FRITTATAS
- 1 tbsp olive oil
- 1/2 small yellow onion, diced small
- 1 pound of ground turkey*
- 1 red bell pepper, diced small
- 2 cups spinach, roughly chopped
- 1 tsp thyme
- 8 eggs
- 2/3 cup shredded cheddar cheese
- 3 tbsp sun-dried tomatoes, sliced
- salt and pepper to taste
* cooking isn’t always about measurement so don’t feel like you need exactly a pound. I just buy a package of ground turkey at the supermarket and haven’t had any problems using too little or too much.
1. Preheat oven to 350 degrees F.
2. Grease or spray a muffin tin. I prefer to use non-stick cooking spray.
3. Heat 1/2 tbsp of oil over medium high heat in a frying pan.
4. Add onion and saute until softened about 3 – 5 minutes.
5. Add ground turkey and break apart with back of wooden spoon. Cook until no longer pink about 5 – 8 minutes.
6. Add red pepper, spinach and thyme. Cook until spinach is wilted for 2 – 3 minutes.
6. Remove ground turkey mixture with slotted spoon and place in a separate bowl.
7. In a mixing bowl, whisk together the eggs, sun-dried tomatoes, cheese, salt and pepper.
8. Pour the egg mixture into bowl with the ground turkey.
9. Pour egg and turkey mixture filling each muffin tin cup about 2/3 full.
10. Bake for 20 minutes or until the egg muffin is puffed up.
11. Let cool for about 5 minutes and remove with a butter knife. Since you greased the pan, each egg muffin should lift up easily.
Try substituting with these different ingredients:
- Vegetables – mushroom, broccoli, spinach, zucchini, kale
- Meat – ham, bacon, chorizo, sausage, ground chicken
- Cheese – feta, goat cheese