After a wonderful weekend in New York and the Hamptons, celebrating the absolutely lovely wedding of a friend from university, I'm home and feeling like I need a bit of a detox. So I've been drinking Green Goodness smoothies for breakfast and I'm planning to eat lots of veggies and protein this week.
On Sunday morning, during a little walk through Soho in New York, I got distracted by the stacks of gorgeous cookbooks at Anthropologie - Yotam Ottolenghi's Plenty, Sara and Hugh Forte's Sprouted Kitchen, and Heidi Swanson's Super Natural Everyday. They stoked my creative juices and have given me plenty of veggie and whole food filled inspiration. If I wasn't carrying on my bags, all three would have come home with me.
For this recipe, I was inspired by several frittatas from the cookbooks mentioned above, but I wanted to make things quicker since frittatas actually take quite a while to cook, so I made mini frittatas (or egg cups, as I called them for this zucchini version). From start to finish, this took me about half the time it would take to make a regular frittata, which for my grumbly post-workout tummy was a very good thing. They are chock full of flavor from the sweet roasted peppers and tomatoes and the garlic and herb feta shortcut that I used. These mini frittata are great to feed a crowd or to make early in the week to ensure that you have a healthy breakfast ready everyday.
Roasted Tomato and Pepper Mini FrittatasAdapted from this recipe
1 yellow bell pepper
1/2 cup grape tomatoes, halved
1 teaspoon Olive Oil
1 teaspoon Balsamic Vinegar
Sea Salt and freshly ground pepper, to taste
1/3 cup skim milk
1/3 cup crumbled garlic and herb feta*
Preheat the oven to 425F.
Dice the pepper into chunks and mix with the halved grape tomatoes. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper and stir to coat everything. Cover a baking sheet with parchment paper, then spread the tomatoes and peppers in a single layer. Roast for 15 minutes at 425. Turn the oven temperature down to 350 when the vegetables have finished roasting.
Whisk together eggs and skim milk. Season with freshly ground black pepper. Stir in the feta cheese and then the roasted vegetables.
Grease a muffin tin. Fill the cups about 1/2 way with the egg and vegetable mixture. Bake for 20 minutes at 350F. Allow to cool slightly before removing the mini frittatas from the pan. Option to serve with basil and balsamic reduction (though I didn't, I think it would be a great idea).
*Or you could use regular feta, but add 1 clove minced garlic and 1/2 teaspoon each of dried basil and oregano.