Basic Baked Vegetable and Cheese Frittata
- -6 egg whites and 2 whole eggs
- -1 small yellow onion, chopped (around ½ cup)
- -½ cup cheese, shredded (I usually use a mix of parmesan and mozzarella. Or, whatever is in the fridge.)
- -1½ cup mixed vegetables, chopped
- -Salt, pepper, olive oil to taste
Heat oven to 365˚.
Start the vegetables:
Heat olive oil over medium heat. Add onions and a pinch of salt. Sauté for around 3 minutes until they start becoming translucent.
Add rest of the vegetables, a pinch more of salt and some pepper. Sauté for another 2-3 minutes so the vegetables are cooked but still a little bit firm. They will cook more in the oven.
Remove pan from heat and transfer vegetable mixture to a plate so it cools slightly.
Prepare the eggs and cheese:
In a large bowl, whisk eggs, a pinch of salt and a pinch of pepper. Add cheese and mix.
Add in vegetable mixture and mix with eggs and cheese.
Pour into a greased 8×8 pan. Cook for 20-25 minutes until edges are golden and eggs are set.
Yields 4 servings
|My mom got these cute cupcake liners from Williams-Sonoma.|
These are mini-frittatas I made one night. I followed the basic recipe but also added around ¼ cup of tomato sauce I had made the night before for pizza. I filled the cupcake tins about ¾ of the way full. To change them up a little bit, I sprinkled a small handful of breadcrumbs on top before I baked them.