Individual Frittatas on Vegetable Beds

"Other than an omelet, how do I eat vegetables at breakfast?" Eat these.


Individual Frittatas on Vegetable Beds

While you can make these in a big bowl and scoop into the ramekins, I find it easier to make each one in a small bowl, mix, pour into greased ramekin, repeat.

You'll need 1 small ramekin per egg. Most people eat 2 eggs for a meal, so 2 frittatas each. Cook accordingly.

Mix and match your veggies, too. I give two examples, summer squash and greens, but you could easily do one with zucchini and the other with crookneck squash, or one with a mixture of squash and the other with a mixture of bell peppers.

The frittatas are easy, too. You can use leftover veggies, cheese, and meat as you like. The secret is finding a combination that you like. And, don't skimp on the fat in the frittata. If it's too much fat for you, cut fat from the the veggies and steam them, instead.

These two combinations of frittatas cooked in the same 25 minutes for me, so feel free to pop them all in the oven together.



Sausage Frittatas on a bed of greens


Preheat oven to 350 degrees.

To make the two this morning, I saved one link of breakfast sausage from yesterday's breakfast. I saved a few tablespoons of the sausage drippings, too.

Pork fat is the best!


Ingredients
per frittata, 1 ramekin each

1 extra large egg
1 tsp half and half
1/2 breakfast sausage, chopped
salt and pepper

Place all filled ramekins on a strong cookie sheet, baking pan, or flat bottomed broiler pan. Bake at 350 degrees for 20-25 minutes, until the frittatas are set. Toward the end, they should puff up beautifully.


Green Pepper Frittatas on a bed of summer squash


Preheat oven to 350 degrees.

The only thing cooked in advance is the bell pepper.

Chop all you need (1/4 bell for each frittata) and saute it in a little butter or olive oil.

Allow it to cool a bit before adding it to your egg mixture.

Ingredients
per frittata, 1 ramekin each

1 extra large egg
1 tsp half and half
1 tsp parmesan cheese, grated
1/4 green bell pepper, chopped
salt and pepper




Place all filled ramekins on a strong cookie sheet, baking pan, or flat bottomed broiler pan. Bake at 350 degrees for 20-25 minutes, until the frittatas are set. Toward the end, they should puff up beautifully (I waited too long to take that picture, so they aren't so much puffed...).



The Beds of Vegetables

It's more like a pile, but pile of vegetables doesn't sound good.

Cut and wash the veggies ahead of time, but cook them while the frittatas are baking. If you time it right, the frittatas will still be beautifully puffed up when you present the plates.

Any combination of summer squash (zucchini, yellow summer, crookneck, flying saucers, etc.) will work, as will bell peppers of all colors. I also like collard and other greens, which is a good combination, too.

I went with zucchini and yellow squash for the Green Pepper Frittatas and collard greens for the Sausage Frittata.


Bed of Summer Squash

Ingredients
per frittata to be served

1 medium squash per person/serving (or 1/2 and 1/2 yellow and zucchini, etc.), julienned.
1 tsp olive oil or melted sausage fat, per person/serving
salt and pepper to taste

Heat the oil or fat in a large skillet over medium high heat. Add the squash and stir frequently until the squash is tender and slightly browned in places.

Using a slotted spoon or spatula, plate the squash. Make the bed attractive, and consider using a small (dessert size) plate. Use a paper towel or something to wipe up any drips on the plate.

Place one Green Pepper Frittata on the center of the bed of greens and serve.


Bed of Greens

Ingredients
per frittata to be served

I usually buy bags of prewashed. 170g is a serving. That's pretty big unless you are really cooking down the greens. I went with half a "serving" in this case, since we are going with greens that are less cooked.

80g of greens per person/serving
1 tsp olive oil or melted sausage fat per person/serving
1/4th cup water or broth (not per person, just 1/4th cup, period)
salt and pepper to taste

If you bought greens in a bundle, wash them well and cut them into bite size strips. They will shrink a bit, so don't go all anal on me. Don't worry about drying them, either.

In a large skillet or saucepan with a lid, heat the oil or fat over medium high heat. Add the greens and stir a few times to coat. Pour in the water, reduce heat to medium, and cover for 5 minutes. Remove from heat, uncover the pot and all pour off the liquid.

Using a slotted spoon or spatula, plate the greens. Make the bed attractive, and consider using a small (dessert size) plate. Use a paper towel or something to wipe up any drips on the plate.

Place one Sausage Frittata on the center of the bed of greens and serve.