Over the weekend I wanted to serve a nice brunch for the fam before they headed home, so I made a pair of frittatas along with the cinnamon buns and fruit. I chose these 2 combos because they're so tasty and vegetarian, which much of my family tends to eat.
I was going to cook these like I do my normal frittatas (in a skillet and under the broiler) but I only have 1 nonstick skillet, so I had to find another method. I didn't want to make a quiche, but figured baking them in a pie plate would be best. I remembered seeing Trish's crustless quiche, and thought the only difference was some breadcrumbs on the bottom, so I tried it out and it worked very well!
Spinach & Cheddar and Roasted Red Pepper & Feta Frittatas
2 red peppers, roasted and peeled, sliced
1/4 c. crumbled fat free feta
4 eggs
Splash of milk
1/4 c. crumbled fat free feta
4 eggs
Splash of milk
Pinch of cayenne
Salt and Pepper
Pinch of oregano
1/4 c. panko breadcrumbs
1 c. sauteed spinach
1/2 c. shredded cheddar cheese
4 eggs
Splash of milk
Pinch of dried thyme
Salt and Pepper
Pinch of cayenne
1/4 c. panko breadcrumbs
Preheat oven to 400 degrees.
Spray 2 pie plates with nonstick spray.
Sprinkle breadcrumbs on the bottom.
Whisk eggs with milk and spices.
Gently pour eggs over breadcrumbs, then drop toppings into each mixture.
Wiggle it a bit to make the veggies and cheese sink.
Bake for 20 minutes, or until brown and puffy.
1 comment:
These look so good. Seeing all the entertaining you do makes me wish my family lived closer. I love fritata but for some reason have always been intimidated to make it. I think because I struggle so much with omelettes. Perhaps though I'll have to whip up one of these once my month of vegan cooking is over.
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