Thursday, June 9, 2011

Healthy Eats: Breakfast For Dinner

Though most days I come home eager to try out some new culinary feat, occasionally a 50 hour work week, June gloom and a good ol' case of the doldrums can weaken my motivation. Last night I came home fully expecting to whip up something as equally uninspiring as my day. I considered my ultimate comfort food, caprese, but noticed my fridge has been rather neglected as of late. As I settled in to make scrambled eggs with some veggies, I had an epiphany. Why not make a frittata? My kitchen, however, is still vastly under-equipped since the big move, so I scoured the shelves for a suitable baking dish. Nestled in the back was my cupcake tin, sullenly neglected for months. I dashed into the living room to inform Quinn of my newest endeavor: mini frittatas!

Mini Frittatas, serves 12
6 asparagus spears
1/2 yellow onion
1/2 cup white mushrooms 
1 roma tomato
6 eggs
Parmesan cheese
salt & pepper to taste
Calories: 73 per serving!

Let me take off this opportunity to show off one of the few kitchen items I bought myself after the move -- a bamboo cutting board with 4 mini ramekins for storing all my diced ingredients! Too cute.  

Start by preheating your oven to 375 and chop up all your veggies.  I chose to saute my  mushrooms and onions in a tablespoon of butter because, as I've mentioned, I love them. Spray your muffin/cupcake tins with non-stick spray and layer the veggies. I did asparagus, onion, mushroom, tomato but the order doesn't really matter. 

Side note: The great thing about frittatas is you can put anything in them and they'll still be delicious. Even though these are vegetarian, I made one little frittata with Italian sausage and leftover chicken breast. Play with the ingredients you love.)

Whisk together eggs (or egg whites, if you're really hardcore-healthy) and pour into the veggie mixtures to fill the muffin tin about halfway. Confession! I totally caught myself filling them up too much and had to spoon my eggs out so they didn't bubble over the top.

I baked mine for about 20 minutes. Halfway through I rotated my muffin tin because I have a janky little stove that doesn't cook evenly. Even if they still look a little wet, take them out and let them sit for a bit -- they'll keep cooking for a few minutes. Carefully spoon them out and voila! Delicious mini frittatas. I ended up having 5 for a filling dinner of only 367 calories!


Siena said...

You know, we accidentally bought two 6-packs of eggs and I just might make these tonight...

Rachel said...

Awesome! Let me know what you put in them and how they turn out :D

Siena said...

So they were pretty good! Made 'em with onions, garlic, mushrooms, broccoli, and red peppers (pretty much every veggie in the fridge), and put some Parmesan in the eggs. Cooked with olive oil, put a little salt and pepper on top after they were done. I think next time, I would put like, cheddar or jack in them. The tip to leave them out after they're done baking was a good one. It was pretty tough to spoon them out pretty, I used smart balance to grease but I guess it doesn't work as well. Would make these again! Rachel to the rescue :D

Philly Chef said...

I love to cook especially when its breakfast for dinner so I will definitely try the cupcake frittata! Cooking is so therapeutic especially after a long day dealing with medical billing!

Related Posts Plugin for WordPress, Blogger...