this weekend i decided to have my friend gillian over for breakfast. we had mini ( how much do i love tweaking recipes into mini versions?!?!) broccoli + ricotta + cheddar frittatas, freshly baked croissants (courtesy of my fav local bakery rose + joe's) with jam, not so freshly squeezed tropicana oj and fresh blueberries + strawberries for an added kick of antioxidants. it was delicious.
the frittatas were the highlight. i made them using fresh eggs straight from the farm of martha stewart - the difference in cooking using these fresh eggs is incredible! i created my own recipe to suit my own taste, as you do, by merging it from a few other frittata recipes that sounded tasty + easy enough.
* gorgeous right!?!1 head broccoli
8-10 eggs - i use the whole egg, but you can bulk up fluffiness with substituting a few eggs for egg whites
1/4 cup milk - the higher the fat content, the fluffier the egg mixture gets
1/2 cup cheddar cheese
1/2 cup ricotta cheese
salt + pepper to taste
spray standard cupcake tin with cooking spray, or you can lightly grease with butter
preheat oven to 375 degrees
beat eggs and milk together in mixer on high for at least 5 minutes or until increases in volume and is light and fluffy. add salt + pepper.
scatter broccoli + cheddar cheese evenly into cups. add dollop of ricotta to each cup.
fill cups with beaten egg mixture.
bake for 15 minutes or until golden and puffy. makes 12 mini frittatas
so easy. so delicious.
*sometimes i add a few drops of hot sauce or sprinkle in chives into the egg mixture for a different flavour. i also usually chopped onion but forgot about it this time. and you can also add any other veggie or breakfast meat you wish. ham is pretty yummy...but gillian is a vegetarian so i left that ingredient out as well.
...and the leftovers that i hope will cure mr.s' post-atlantic city hangover
the only thing missing from this breakfast was a solid bloody mary or sweet mimosa. oooh december will be a sweet month of cocktails!
