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Broccoli Rabe Yellow Pepper Scallion Frittata Muffins

Prep Time:

15 Minutes

Cook Time:

14 minutes. Turn oven to high broil for another 2 minutes to brown tops.

Servings:

6 Frittata Muffins

About the Recipe

My son refuses to eat sandwiches for lunch which is not a bad thing but, presents a creative challenge from time to time. What will fill him up so he is not starving at 3pm? What will he enjoy because food in our house is about loving to eat it?

These frittata muffins do the trick. With two of these in his lunch, he wasn’t hungry at all when I picked him up.

Ingredients

VEGGIES


1 tablespoon olive oil

3 sprigs of broccoli rabe with trimmed stems, cut into 1/4” pieces

1/2 yellow pepper, de-seeded and de-stemmed, cut into  1/4” pieces

2 green onions, threads discarded, white and light green parts cut into small pieces

1 teaspoon kosher sea salt, finer


EGG MIXTURE


5 eggs, large, pasture raised

1/4 cup whole milk, organic A2/A2

1 teaspoon kosher sea salt, fine

1/4 teaspoon ground pepper

4 oz goat cheese cheddar or other mild to medium cheese shredded

Maldon sea salt, coarse

Preparation

Step 1

  • Preheat oven to 375F with convection fan.

  • Place silicone 5 oz muffin pan onto baking sheet.

  • Cut up veggies into 1/4" pieces.

  • Warm a 10” skillet on medium heat, add olive oil and salt.

  •  Sauté for 5 minutes until a bit tender. Set aside off the heat to cool.

Step 2

  • In a large bowl, crack eggs (compost shells).

  • Whisk together with milk, fine salt and ground pepper.

  • Add  most of the shredded cheese and whisk again.

  • Using a soup ladle, fill silicone muffin cup up 1/2 way with the egg mixture.

Step 3

  • Add a spoonful of the cooked veggies into each muffin cup until each one is 3/4” full.

  • Sprinkle Maldon sea salt and some of the reserved cheese on top.

Step 4

  • Bake 375 fan forced for 14 minutes.   

  • Turn oven to high broil for another 2 minutes watching the muffins carefully to make sure brown the tops but not further.

  • Remove the pan from the oven.  Using a knife, go around the outside of each muffin to ensure it releases from the pan

  • Turn out muffins  onto a wire rack to cool.  

Baking Tools for Recipe

6 Silicone muffin cup pan of 5 ounce or 142 grams each slot

Baking pan to set silicone muffin tray on top

10” skillet

Cutting board

Paring knife

Whisk

Large bowl

Soup ladle

Spoon


Frittata muffins can be left our for 2 hours at room temperature or kept in the fridge for 2-3 days.

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