A quick and easy meal for any time of day and a great use up for leftovers.
These mini frittatas have saved me many morning when I otherwise wouldn’t have time for breakfast. It’s so easy to heat up a couple and pop them into my purse to eat once I arrive at the office.
The Trouble with Reheating Eggs
Reheating eggs is tricky. These are the perfect size for reheating while maintaining moisture. By accident I found that adding spaghetti squash to the frittatas also helps maintain moisture while adding a delightful hint of sweetness.
This recipe is really a convenient way to disguise leftovers. In the pictures shown here, I used the leftover Spaghetti Squash Primavera for my veggies but you can really make this your own. Below are some combos I have tried or intend to try soon. 🙂
- Black beans and spanish rice (with tomato and onion)
- Caramelized onions and roasted fennel
- Mixed roasted vegetables
- Leftover fried rice
I did try this recipe in a loaf pan lined with toasted dwarf bread. This was the wrong bread to use. The chia seeds made it a little gummy. I still like the concept. I intend to try it again with a different gluten-free bread. I think something with a high coconut flour base would be good as those tend to be dry. An eggy custard soaking into coconut flour bread could only be an improvement! LOL.
- 1½ cup cooked vegetables
- 1½ cup cooked protein (I used chicken but anything you like will work.)
- ½ cup cooked quinoa (or rice)
- 4 eggs, beaten
- ½ cup nut milk (I make mine with a mixture of almonds and brazil nuts.)
- salt & pepper to taste
- Preheat your oven to 350°F.
- Place muffin liners in a regular size muffin tin.
- Portion out your chicken, veggies and quinoa into each liner.
- Mix eggs, nut milk, salt, and pepper in a bowl. Pour into each liner being to about a ¼" from the top.
- Bake in to oven for about 20 minutes. The frittatas will puff up but remain slightly shiny in the center.
- Cook on a baking rack for 10 minutes then serve.
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