Frittata Cups

 

Frittata Cups“In winter, I plot and plan. In spring, I move.” ~Henry Rollins

I don’t know about you, but spring always gets me moving. I love winter for stews, soups, warm baked goods. But when spring hits, I want to be outdoors or on my mat. I want to move. I want to put my toes in the grass, read a book under a tree, take a run in the morning sun. I want to eat fresh berries, grab a easy-to-eat cool meal, and make the most of the sunshine. It’s kind of like when we’re kids; the days are longer, we can stay outside to play longer. April also ushers in the start of picnic season and lovely, family and friend-gathering holidays. So, with all of that in mind, I’m sharing with you a recipe I just made at home this past week. Frittata cups!

These lovely single-servings are high in protein, full of veg, and keep you fueled for enjoying the longer spring days. Bonus – they are travel-friendly and a perfect make-ahead meal. And double bonus! They are amazingly well suited to use up veggies that won’t last until the weekend and leftover proteins. So, whether you want to pre-make some meals for the week (because who doesn’t love eggs for breakfast or breakfast for dinner?), need something quick to eat before you hit your mat, or want to take a platter to take to your Easter or other brunch, these frittata cups will let you play with your food and help you create something yummy to keep you fueled while you play outside or on the mat. Nosh on!


What You’ll Need:

For one standard-sized, 12-cup muffin tin

  • 6 eggs
  • 1/4 cup coconut milk *
  • 2 tsp oregano, dill, thyme, or your favorite seasoning blend
  • 1/2 tsp pepper
  • 1 tsp salt
  • assorted chopped veggies ** (I used red peppers, tomatoes, green onions and mushrooms)
  • cooked protein *** (Optional. I used chopped bacon.)
  • cheese**** (Optional. I used Daiya vegan cheese.)

Cooking Directions:

  1. Heat oven to 350.
  2. In a medium sized mixing bowl, crack in the eggs. Add in the coconut milk (see cooking notes below), seasoning, S&P.
  3. Whisk to combine. Set aside.
  4. Chop up your veg so all pieces are about the same size. Any combo will do. Go wild! Use up what’s in the veggie bin, get inspired at the farmers market.
  5. Treat your muffin tin with a schmear of shortening or butter, wipe of olive oil, or a spray of non-stick cooking spray (although choose one wisely. Many have flour in them so they aren’t gluten-free). Paper cups won’t work for this recipe.
  6. Divide your veggies into your muffin cups. You can make them all the same or go half and half. Fill them to the top with colorful, healthy goodness!
  7. Using a small ladle, spoon the egg mixture into each muffin cup,  evenly distributing the egg mixture into the cups. It’s ok if there’s a little less egg than veg in the cup. With my ladle, I used about two spoonfuls per muffin cup.
  8. Place in middle rack in oven and bake for 20 mins.
  9. Check at 20 minute mark. If they are mostly set, take them out of the oven as they’ll keep baking in the hot pan. Otherwise, give them another 3-5 minutes and then remove them from the oven.
  10. Leave in the pan and cool on a wire rack until they are set and at room temperature.
  11. Eat immediately or bag them up. They store for 5 days in the fridge but freeze and reheat nicely!

Cooking Notes:

* Coconut milk is my non-dairy milk go-to but any non-dairy milk will do. If dairy isn’t an issue for you and your guests, feel free to use cream or full fat milk. If you’d rather omit, add another egg.

** I had a bunch of chopped mushrooms, green onions, red peppers and tomatoes on hand. But you can use any veggies you like – chopped spinach, green chiles, artichoke hearts, steamed broccoli…I could go on and on. There isn’t a wrong veggie combo here. Have fun with it…and then post a comment and let me know what you put in your frittata cups. Your recipe will inspire others!

*** Cooked bacon was what I had on hand so I chopped it up and put it into some of the cups. But, cooked chicken, shrimp or ham would be delicious. And, if you want to keep these vegetarian, no worries. No meat needed.

**** Cheese is also completely optional. Being dairy-free, I swear by Daiya vegan cheese. Peeps on the matThat stuff makes me happy; almost has happy as a good hatha class. But if dairy isn’t an issue for you, use goat cheese, or shreds of your favorite cheese. Again, you really can’t go wrong here.

See you on the mat, peeps!

ENJOY!

 

Yoga Sol Recipes - Marisa Voorhees