In contrast to weekend brunch, I dislike weekday breakfast. There never seems to be any time to relax over breakfast or even a cup of coffee. If I even eat breakfast, I usually buy it while walking to work: hardboiled egg if I’m being good; a cinnamon twist if I’m not.
The other day I grabbed left over mini fritattas (from last weekend’s brunch) from the fridge to eat on the train. I found this recipe a while ago at another food blog I love, Lex Culinaria, and modified it a bit. (Check out her original post.) It turns out that they make a great weekday breakfast. They are very easy to make and can be made on Sunday and eaten cold the rest of the week (or heated up if you wish). It’s also a great way to get rid of random leftovers in your refrigerator: meat, cheese, herbs, vegetables – anything goes. For the frittatas pictured below, I sauteed up some leeks, japanese eggplant, summer squash, and shitake mushrooms in sage olive oil.
Mini Frittatas (arty black rocks not included)
5 eggs
1/2 cup of ricotta cheese (makes them fluffier)
salt
pepper
Additions:
chopped sauteed vegetables
herbs
other cheeses
Preheat oven to 350F. Whisk the eggs and ricotta cheese together and add any additional ingredients. Lightly butter a 12-cup muffin tin and pour in egg mixture, filling each cup about 2/3 full. Bake for 15-20 minutes.
Call me crazy, but don’t they oftentimes put flour in frittatas? They look delicious and I actually have some ricotta that I could use. I usually have sweet crepes on the weekend and fill them with ricotta and fresh fruit, but my hubby doesn’t eat that . . . so, I may just make him some mini frittatas next time. Thanks for the great idea!
You’re crazy! No, they don’t put flour in fritattas. Not that I know of anyway. The ricotta does a good job of keeping them fluffy. Let me know how they turn out!