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.
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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