mini frittatas

getting up in the morning is most enjoyable when all i have to do is heat up a few of these 'cause he always has my coffee waiting for me

mini frittatas, aka egg cups, aka crustless quiches

was inspired by the "gluten free 3 books in 1" page 98 their 'cheesey quichettes '

these are mini frittatas--egg cups--crustless quiches--you can 'make up' any combinations of veggies and cook them in the eggs and viola--store in the fridge or perfect to stack up in the freezer for well planned 'fast food'

  • 10-12 strips of bacon fried crispy & roughly chopped
  • half an onion chopped & sauteed in some of the bacon fat
  • a medium unpeeled zucchini, shredded fine
  • 6 eggs 
  • 1/2 cup sour cream
  • 5 ounces of goat cheese crumbled
  • seasoning, salt, pepper, garlic powder
  • 2 teaspoons of hot pepper flakes
  • 1 cup of minced "spinach made easy" see the first recipe in the blog (bottom of home page)
  • 1/4 cup cooked potatoes shredded--i used about a dozen formerly frozen french fries--sweet potato would be great

  1. into a good sized bowl beat the eggs
  2.  add the sour cream and blend well
  3. take the shredded zucchini by handfuls and squeeze out the liquid into the sink and add the drier zucchini to the egg mixture 
  4. add the spinach--
  5. whisk to incorporate everything--
  6. add the rest of the ingredients--
  7. stir to combine 
  8. place into 12 lightly oiled muffin cups
  9. bake for 15 minutes at 400