For Passover this year Cassie decided to make a big batch of mini frittatas for our breakfasts. She got the idea from an old Clean Eating magazine recipe, but when the time came to make them she couldn't find to old issue with the recipe so we decided to wing it and make our own recipe. These turned out great and froze very well to last us the entire span of Passover.
These were made for Passover, but the recipe makes a great breakfast year round and would be great on your next brunch menu.
A Jason and Cassie Original
Makes 9 servings (2 frittatas per serving)
2 c. grated potatoes
1 large egg
1/4 c. unsalted matzo meal (or breadcrumbs)
1 T. olive oil
1 c. chopped onion
1 medium bell pepper, chopped
1 c. chopped broccoli florets
2 cloves garlic minced
12 large eggs
6 oz. jack cheese, shredded
salt and pepper to taste or Pepperman to taste
1) Heat oven to 375 degrees. Spray 18 muffin pan wells with non-stick cooking spray making sure to fully coat them.
2) In a clean tea towel place grated potatoes and wring out any excess moisture from the potatoes. In a medium bowl mix potatoes with 1 egg and the matzo meal. Place a small amount of potato mixture in the bottom of each muffin well. Bake in the oven for approximately 15 minutes until the potatoes begin to soften and brown at the edges.
3) Meanwhile heat olive oil over medium heat in a medium skillet. Add the onion, bell pepper and broccoli to the pan and saute for about 3 minutes until softened. Add the garlic and saute for an additional 2 minutes. Remove from heat and allow the mixture to cool somewhat.
4) When the vegetables have cooled beat the eggs in a large bowl. Mix in the cooled vegetables, cheese and salt and pepper or Pepperman. Fill muffin wells mostly full (but not all the way to the top) with the egg mixture. Bake for an additional 20-25 minutes until the eggs are set and the tops of the mini fritattas begin to brown. Let cool and either serve warm or freeze the frittatas in freezer bags for individual breakfast portions. To reheat let the fritattas defrost overnight in the refrigerator and then place them in a preheated 350 degree oven for about 5-10 minutes until heated through.