Happy New Year everyone! I realise my blog has been very quiet over the last few weeks, but with good reason: I’ve been away to Germany for Christmas and New Years, and have some wonderful tales to tell, thoughts to share and photos for your viewing pleasure (if you’ve not already seen them on Instagram that is). And all of that will begin once I’ve posted this recipe.
Yesterday, I made these puppies and posted them to Instagram (and thus Twitter and Facebook):
As with the majority of things I post, I expected a dozen or so likes on FB and Instagram each, and then life goes on. Not yesterday though. People were interested in these. I received feedback over Twitter, FB and Instagram of the ‘Recipe please!’ variety. In real life, the ten Mini Vegetable Fritatas (that’s what I’m calling them) I made yesterday were instantly gobbled up by myself and my husband, both hot out of the oven and cold later in the day. Combine this with the demand that seemed to be growing, and I clearly HAD to make another batch, an even better one. Which I’m now sharing with you.
Mini Vegetable Fritatas *makes 12
In case you didn’t know, fritatas are basically all-mixed-together omelettes or crustless quiches (minus the cream). I use the entire egg for this recipe, despite many healthy eating websites calling for just egg whites. I want to maximise what I get from food (and also not waste it), and when I read that egg yolks shouldn’t be discounted because they’re good for your eyes and promote brain health, I was sold. An entire egg provides you with 6g protein, great for recovery for us runners. An added bonus to this recipe is that it’s gluten-free.
I’ve written this recipe in both UK quantities and US cups for my European and North American readers 🙂
350g / 3 1/4 cups various raw vegetables, chopped into small pieces (aim for a rainbow of colours of vegetables)
100g / 3/4 cup feta and/or goat cheese
1 tbsp vegetable oil or non-stick spray
1. Preheat your oven to 170’C / 350’F.
2. Chop all your vegetables into small pieces. Check out my rainbow of colours:
3. Crack your eggs into a medium bowl and beat them with an electric mixer until they become frothy; this takes about 3 minutes. Doing this makes the eggs bake to a fluffy consistency and lighter in taste.
4. Add your vegetables to the eggs, and crumble the cheese on top. Gently mix everything together, making sure everything is coated with the eggs. It will seem like there’s far too many vegetables and not enough egg, but trust me, it’s supposed to be like that. They will work out.
5. Using a cupcake baking tin, brush the oil into each cup OR spray each cup with your non-stick spray. Spoon the mixture into each cup, making it level with the baking tin. Place on the bottom rack of your oven, and bake for 20 minutes or until just turning golden. Listen to 3 – 4 Arcade Fire songs (their new album is AMAZING!) while waiting for your fritatas. To see if they’re done, use the skewer technique (like for baking cakes), and insert a skewer into the thickest fritata. If it comes out clean, they’re ready!
Serve on their own as a snack, or with a side fruit salad and piece of wholegrain toast as part of a healthy brunch.
The feta and goat cheese make these fritatas delicious! You could also use fresh herbs and garlic to give even more flavour, and try some ham or turkey for added protein. The possibilities are endless really.
Stay tuned for tales from Germany (including my new favourite city: Berlin), my recap of 2013 and other miscellany I have in mind. I’ll leave you with a teaser for what’s to come:
What’s your favourite eggy recipe?
How did you spend your holiday break?