Frittata, as they are called in Italy, can be downsized into
mini portions for the perfect low carb breakfast on-the-go. This version calls
for mushrooms, leeks, and zucchini, but you could make these with any seasonal
vegetables. Try artichokes and asparagus in the spring, tomatoes and eggplant
in the summer, or fennel and roasted peppers in the fall.
Ingredients:
- 1/4 cup olive oil
- 1 medium yellow onion (cut into very thin slices)
- 1 pt shiitake mushrooms (stemmed and cut into very thin slices)
- 1 large zucchini (diced)
- 2 small leeks (white and light green parts rinsed and finely chopped)
- 4 large eggs (beaten until foamy)
- 8 basil leaves (hand torn)
- 1/4 cup grated Pecorino Romano cheese
- nonstick cooking spray
Preparation:
Preheat the oven to 350 degrees F.
Heat olive oil in a large, wide, ovenproof skillet over
medium-high heat. Add the onion and saute, stirring occasionally, until
softened and golden (about 4 minutes). Add the mushrooms and zucchini, and cook
until browned (about 4 minutes). Add the leeks, stir, and cook for another 4
minutes. Remove from heat, and set aside until cooled.
In a large bowl, whisk together the beaten eggs, basil
leaves, and pecorino cheese. Add the cooled vegetables to the egg mixture and
stir to combine.
Grease a 12-hole muffin tin with nonstick cooking spray and
distribute the egg and vegetable mixture evenly into the holes, filling each
1/2-3/4 of the way. Put muffin tin in the oven and bake until the frittata tops
are golden and the eggs are set, about 8-10 minutes. Allow to cool slightly and
serve.