These Spring Vegetable Fritattas are a little bit fancy and a lot tasty. The personal size is a fun option for brunch gatherings… serve with a big bowl of fresh fruit, some applewood smoked bacon or chicken sausage and a basket of warm muffins or pastries.
I’m not proud of this, but I’m still nibbling away on Christmas candy.
The old-fashioned hard candies are sweet and tart with a bumpy, berry-like shape and chewy raspberry center.
Trust me, they taste just as good in March as they did in December.
And they’re an excellent pre-breakfast snack if you get up early like me 🙂
There’s all the reason in the world to throw these tired old treats away, but it feels so wrong.
For one thing, they still look pretty amazing— the dark burgundy gems glowing in stark contrast to my french blue vintage candy jar.
I’m a real sucker for vintage glass—especially candy jars and bowls—and have several.
The mystery and temptation of what was inside my Grandmother’s covered candy dish fascinated me as a kid.
I guess that’s why I like them so much.
And as calories go, they’re pretty harmless, unless you eat like 15 of them. But that would never, ever happen around here, not in a million years.
I’ve managed to whittle down the aforementioned holiday supply significantly while writing this, but purely for research 🙂
Skipping along to the subject of brunch food, sometimes smaller is better. It’s also practically guaranteed to be more fun.
You can experiment and customize your toppings if you want, and cheeses too. Havarti or Gruyere would be wonderful instead of Parmesan for instance, as would a little shaved ham.
Or tiny bites of cooked broccoli flowerettes with grated cheddar for a flavor twist.
Serve a platter of these beauties alongside a bowl of chunky fresh salsa.
Here’s another recipe to try:
Spring Vegetable Frittatas
- 2 teaspoons Olive Oil
- 1 Shallot, diced, white part only
- 1/4 tsp Salt
- 7 Eggs, large
- 2 tablespoons Water
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Lemon Pepper
- 1 teaspoon Pepper sauce
- 1/3 cup Parmesan cheese, finely grated plus more for garnish
- 1 16 ounce Hash Browns, shredded, defrosted from frozen
- 1/2 cup Peas, fresh or frozen, shelled
- 1/4 cup Italian Parsley (aka flat leaf parsley) chopped fine
- 1 medium Zucchini, ends removed, quartered, seeded cut in 1/4' slices
- 1/4 pound Asparagus, fresh, ends trimmed and peeled lengthwise then cut in 1" pieces
- 1/2 cup Cherry Tomatoes, halved and seeded
- Olive oil for drizzling.
- Make the EGG and POTATO Mixture
- Heat 2 teaspoons olive oil in a medium sized (10") non-stick saute panAdd the chopped shallot and a pinch of salt, and cook on medium high heat stirring occasionally with a wooden spoon until soft, about 5 minutes. Set aside to cool.
- Crack the eggs and 2 tablespoons of water into a medium-sized bowl and whisk to combine completely. The mixture will not be streaky with egg white and will be light and a bit frothy.
- Add the powdered garlic, salt, lemon pepper and pepper sauce to the eggs and whisk together until combined.
- Add the Parmesan cheese, hash browns, cooled shallots, peas and half of the chopped parsley to the bowl, and stir gently to combine.
- Prep the VEGGIES
- Using the same medium non-stick sauce pan you used for the shallots, add the zucchini and 2 tablespoons of water and a pinch of salt. Cook on medium heat, stirring occasionally until the water evaporates, 2-4 minutes. They should be cooked but not mushy. Remove from pan and set aside.
- Repeat this process the asparagus and set them aside.
- Assemble the FRITATTAS for Baking
- Preheat oven to 350
- Place the oven safe paper liners on a large baking sheet, lined with parchment paper. Spray the inside of each liner with non-stick cooking spray. See Recipe Notes.
- Spoon the egg and potato mixture into the baking cups, filling them 2/3 full.
- Top with a loosely measured tablespoon of each item - the zucchini, asparagus and tomatoes.
- Sprinkle with a generous teaspoon of Parmesan cheese and a bit of the remaining chopped parsley.
- Drizzle a 1/2 teaspoon of olive oil on top of each Fritatta. Bake on the lower third shelf of the oven at 350 for 25 minutes or until the egg is set in the middle and does not wiggle with no pooling liquid in the middle (which means they aren't completely cooked yet.)
- Broil for 2-3 minutes to melt the cheese if needed.
- Here's a source for Free Standing oven safe paper liners 4" diameter
- Instead of these liners, you could also use paper cupcake liners, but place them inside a muffin tin, just as you would a cupcake. And in both cases, be sure to spray the inside of the liners with non-stick cooking spray.
- You can use green onions instead of shallots for a variation if you'd like.
- To remove the seeds from a cherry tomato, cut them in half and put them in a small bowl, then gently squeeze them with your hands and the seeds will come right out. Drain and use.
PIN THIS RECIPE FOR LATER