Wifely Duties.
Muffin Frittata
Ingredients
Directions
Sarah’s Amazing Modifications
Because Wes is allergic to milk, I have to get creative, so I swap water for milk. This frittata has a lot of potential to be really healthy without sacrificing taste. I’d suggest using at least fat-free milk; you really don’t need thick whole milk for this one (...ew). It is pretty delicious with the cheese, I must admit, but reduced-fat cheese (and cutting back from the full cup) can help, too. To make things even healthier, use only whites for a couple eggs and/or cut out the meat.
Mix and match fillings... Some favorites:
3/4 cup broccoli
3/4 cup meat (favorites have included bacon, thickly sliced ham, sausage)
1/4 cup red bell pepper
1/4 cup green bell pepper
1/4 cup mushrooms
2 tablespoons chopped red onion (it gives it JUST the right kick)
Advice: use muffin liners or (even better) silicone muffin pans. Without those, getting them out of the tins (even pre-greased!) is a royal pain.
Verdict:
I’ve made this a few times in the past couple weeks, and it’s DEEEELICIOUS. I first cooked this on Christmas, with red & green pepper, broccoli, cheese (yum) and bacon (YUMMM). Cooking the bacon took as long as everything else; I strongly recommend doing that first to get it done with.
I also made this on Sunday for me and Wes to enjoy this week, with no milk or cheese (sigh), but with everything else and a spicy Italian hard sausage. Wes is a BIG fan.
I'm a domestic freaking goddess, y'all.
Ingredients
- 6 eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded Cheddar cheese
- 3/4 cup chopped zucchini
- 1/4 cup chopped red bell pepper
- 2 tablespoons chopped red onion
Directions
- Heat oven to 350 degrees F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
- Bake in 350 degrees F oven until just set, 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm.
Sarah’s Amazing Modifications
Because Wes is allergic to milk, I have to get creative, so I swap water for milk. This frittata has a lot of potential to be really healthy without sacrificing taste. I’d suggest using at least fat-free milk; you really don’t need thick whole milk for this one (...ew). It is pretty delicious with the cheese, I must admit, but reduced-fat cheese (and cutting back from the full cup) can help, too. To make things even healthier, use only whites for a couple eggs and/or cut out the meat.
Mix and match fillings... Some favorites:
3/4 cup broccoli
3/4 cup meat (favorites have included bacon, thickly sliced ham, sausage)
1/4 cup red bell pepper
1/4 cup green bell pepper
1/4 cup mushrooms
2 tablespoons chopped red onion (it gives it JUST the right kick)
Advice: use muffin liners or (even better) silicone muffin pans. Without those, getting them out of the tins (even pre-greased!) is a royal pain.
Verdict:
I’ve made this a few times in the past couple weeks, and it’s DEEEELICIOUS. I first cooked this on Christmas, with red & green pepper, broccoli, cheese (yum) and bacon (YUMMM). Cooking the bacon took as long as everything else; I strongly recommend doing that first to get it done with.
I also made this on Sunday for me and Wes to enjoy this week, with no milk or cheese (sigh), but with everything else and a spicy Italian hard sausage. Wes is a BIG fan.
I'm a domestic freaking goddess, y'all.