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