Any time my husband is off work for a holiday, we eat GREAT breakfasts. This New Year’s holiday 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 things to try.
Individual Frittata Bites
Adjust quantities for the number of people you’ll be feeding.
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, willy nilly, 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.
The more you can do ahead of time for these little frittata bites, the easier they are to make in the morning. 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!)
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.
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.
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.
Serve a variety of vegetables on each plate. These were just delicious. If you’re feeding anyone who is trying to stick to any low-carb diet as a paleo diet or the keto diet by Jeremy Stone, 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!