If you thought “sliders” were only for late-night feasting, think again. This delicious frittata recipe will perk up any morning and have those late-night fans getting up early to greet the day.
1 cup diced red onion
1 cup shredded carrot
1 cup finely chopped broccoli crowns
1/4 teaspoon garlic salt
1/8 teaspoon black pepper
5 ounces baby spinach leaves, roughly chopped
2 tablespoons parsley flakes
1 tablespoon basil leaf
1 tablespoon all purpose flour
1 cup shredded cheddar cheese
11 eggs, beaten
1 tablespoon heavy cream
1/2 cup grated Parmesan cheese
12 small dinner rolls
Place the olive oil, onion, carrot, broccoli, garlic salt, and black pepper into a large skillet. Sauté for 5 minutes, stirring frequently.
Add in the chopped spinach, parsley, and basil. Cook for an additional minute. Turn off the heat and stir in the flour.
Fill a 12-cup muffin tray with paper liners. Lightly spray each liner with nonstick cooking spray. Evenly distribute the vegetable mixture among the 12 muffin cups. Likewise, evenly distribute the shredded cheese among the 12 muffin cups.
In a separate bowl, thoroughly whisk together the eggs and heavy cream. Fill each muffin cup with the egg mixture until about 2/3 full. Sprinkle the top of each muffin cup with Parmesan cheese.
Bake at 350 degrees for 12 to 15 minutes, or until the center of each "mini-omelete" is firm.
Remove from oven and allow the eggs to rest for at least 15 minutes. Gently remove the paper liners and place the egg inside of a small dinner roll. Gently press down and serve.
Ease of Preparation: Moderate
Preparation Time: 20 min
Cook Time: 18-21 min
Recipe By: Kim Van Dunk – Runner Up
From: Organic Gardening Rise‘n Shine Recipe Contest, 2011
The individual egg muffins can be frozen individually. Pull out to thaw and use at your convenience.
This recipe can be doubled.