On Saturday, Mr. Cozy was off after a week and a half of intense work for him. (Upwards of 100 hours a week is never a good thing!) We slept in and it felt wonderful!! I wanted to treat him to a nice little weekend brunch to make his day off as special and worth-while as possible!
I thought these little puffy and melt-in-your-mouth frittatas would fit the bill perfectly! They are something that's so easy to make, but they look quite fancy and taste very delicious! I've also made them for family who stays overnight with us. They remind me of a breakfast we've had at one of our favorite bed & breakfasts in Ste. Genevieve, MO. There is something about these little ramekins that dress up eggs like nothing else!
This recipe is actually quite healthy! I use lots of vegetables and whatever I have on hand at the time. One of my favorite combinations are sweet onion, bell pepper (the more colors the better), fresh garden tomato and spinach. These don't have the tomato, but are still colorful and delicious! Other yummy veggies to add are broccoli, artichoke and summer squash!
There is a little bacon, but I trim off the fatty ends first and strain off the grease. Also, I buy the smoked, uncured bacon without any nitrates or nitrites! This makes real pork bacon a little healthier in the way that it doesn't have those added carcinogens. I try to stay aways from them as much as possible! I've also used turkey bacon or sausage in this recipe, and they're really good, too.
Like almost everything else, I cook the veggies in delicious extra virgin olive oil. This stuff is a must in every kitchen! Also, when you use a strongly flavored cheese like Parmesan, sharp or extra cheddar or pepper jack a little bit goes a really long way! It's put on the very top so you see a little gooiness that feels satisfying instead of hiding it inside.
I don't deprive myself from hardly anything, that way I don't have many cravings! I just limit my portions some things. If I eat real bacon, I eat it only on occasion and use it creatively. Or the use of a strong cheese, grated finely (grating it yourself) actually adds volume to the cheese making it appear like you're eating more than you really are!
Saturday I served the baby fritattas with a small piece of gingerbread dusted with powdered sugar and Fuji apple slices. The perfect combination of savory and sweet!
If you like eggs at all or just want to jazz up your morning options a bit, please try these individual fritattas! To make more, double or triple the recipe and fill greased muffin tins to bake in! They stay in the fridge really well for you and kids to grab and eat throughout the week! But for a special breakfast, you should use these sweet ramekins.
This is a perfect morning breakfast, along with fresh orange juice or coffee, to sit by the fireside on a frosty morning before your day really begins!
Individual Light & Fluffy Frittatas
1/4 c. Skim Milk
2 Tbsp. Baby Spinach, rough chop
1/4 c. Sweet Onion, finely diced
1/4 c. Bell Pepper, finely diced
1 slice Bacon, diced
1 1/2 Tbsp. Grated Cheese, approx.
Salt & Pepper
Extra Virgin Olive Oil
(Side note: I don't mind chopping veggies at all, but if you want to save a couple of minutes do this the night before.)
Preheat oven to 375 degrees F.
Over medium heat in a cast iron skillet (preferably), cook the bacon bits until crisp. Strain with a slotted spoon and transfer to paper towels.
With a clean paper towel, carefully to not burn your self, wipe out the grease from the pan. Lower the heat to med-low and add a couple swirls of olive oil.
Saute the veggies for 5-7 minutes or til onions are clear and soft.
While veggies saute, crack the eggs into a bowl and whisk together with milk, pinch of paprika, salt and pepper. (I don't use much salt with the bacon in there, but I like lots of black pepper!) Once the egg mixture is well whisked and blended, add the spinach and stir together.
When the vegetables have cooked, add them to the egg mixture. Divide this mixture up between 2 greased 7-8 oz. ramekins. Evenly divide the bacon and sprinkle on top. Do the same with the grated cheese. Finish the top with a sprinkle of paprika.
Bake for 25-27 minutes, or until puffed and golden. Eat right from the ramekins and enjoy while still very warm!
Linking up to: