Teensy Weensy Vegetable Frittatas with Parmesan

 

How delightful are these little guys? I mean, really. Aren't they just oozing with charm? I had to gasp for air upon spotting them over at What's Gaby Cooking. Frittatas baked in a muffin tin. How brilliant! These inspire me to...have a picnic at the beach (or on the grass in our yard), host a beautiful brunch, and/or keep some in the fridge for a quick and easy breakfast a la "grab 'n go". Not only are they perfectly dreamy, they're quite practical as well. Making these clever gems was as easy as dicing up some veggies and beating some eggs. Bonus: they're perfect for those vegetables in the fridge that would love to be able to say they did something with their lives. Just throw in whatever you've got. I can't wait to make some with chiles serranos and cheddar cheese, two ingredients I'm never without.

                    1 red bell pepper, diced

                    1 yellow bell pepper, diced
                    1 zucchini, diced
                    1 small onion, diced
                    2 tablespoons olive oil

                    1 cup Parmesan cheese

                    10 eggs
                    2 tbsp chives
                    salt and pepper to taste

Preheat oven to 350 degrees. In a large 10 inch skillet heat the olive oil over medium high heat. Saute the diced zucchini, onion and red and yellow bell peppers for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sauteed vegetables to individual muffin molds.

In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives. Fill the remaining area in the muffin tin with the egg and stir the ingredients together.  Sprinkle the top with the Parmesan cheese. Bake in the oven for 10-12 minutes until the eggs are completely set. Serve warm or cold. 

Makes twelve miniature frittatas.

From Gaby Dalkin, What's Gaby Cooking.