One typical brunch item I love to serve to a crowd is a simple veggie frittata but when I want to enjoy this breakfast, brunch or lunch favourite on my own I make these individual frittatas. I modified the recipe from one serving to four, so families out there can make this an easy go to meal during the week. What’s great about this frittata recipe is that the veggies are interchangeable. If your kids don’t like mushrooms feel free to change it up to whatever your heart desires that day. Add sauteed chorizo if you like too. It’s a great way to spice up this egg dish.
Preheat the oven to 400 degrees F.
Baking time: 20-25 minutes
- 6 eggs
- 1/4 cup whole milk or cream
- coarse salt
- freshly cracked black pepper
- 1 tbsp olive oil (more to oil the ramekins)
- 1 small onion, minced
- 1/2 cup red bell pepper, chopped
- 6 cremini or button mushrooms, sliced thin
- 1 tbsp chopped fresh parsley or chives
- 3/4 cup shredded cheddar cheese
1. Preheat the oven to 400 F and lightly grease 4 ramekins. Place the ramekins on top of a baking sheet. In a bowl, whisk together the eggs, milk, salt and pepper. Heat oil in a skillet, on medium heat, and saute the minced onion, red bell pepper, and mushrooms for a good 3-4 minutes or until tender. Turn the heat off and let them cool slightly.
2. Add the sauteed veggies into the egg mixture, then mix in the chopped fresh parsley and 1/2 cup of cheddar cheese. Reserve 1/4 cup to top the frittatas before baking. Pour the egg mixture equally into the greased ramekins and sprinkle the remaining cheese on top if you wish. Bake it in the oven for a good 20-25 minutes or until just set. The frittata should feel slightly firm to the touch when done. Serve warm.