Although these require a little extra work than regular stir-and-bake frittata cups, their fluffy, amazing texture makes them an absolutely addictive low-carb treat that can be loaded with whatever vegetables or leftovers you have on hand. This version in made with pesto and broccoli. They can be made in advance and frozen, then taken out at the last moment and reheated for breakfast.
To freeze, line them on a tray and let them freeze for a couple hours, than dump in a plastic bag. To thaw, just reheat in the microwave or, better, in the oven.
They will keep in the fridge for 2-3 days.
These are lovely enjoyed with a light soup and salad, or as a great breakfast on the go. Even though they add up to a little over 100 calories each, they make for a filling breakfast, especially when paired with more fibrous vegetables.
See full post on Hortus Cuisine: http://bit.ly/1fDxXuG —Valentina Solfrini
Cooked vegetables (Broccoli, in this case)
A grating of nutmeg
Salt and pepper
Extra: leftover salmon or 3-4 chopped dried tomatoes
While you prepare the veggies (step below), preheat the oven to 390 F / 200 C.
line a muffin pan with muffin cups, or line them with baking paper.
Thinly slice the onion and break the broccoli into florets, and wash before using. If using frozen, just thaw them by directly steaming them for a short time. If using fresh, steam them for 10 minutes, until quite soft.
Add the tablespoon of oil to a pan and cook the onion, along with a good pinch of salt, until soft, adding a bit of water when the oil dries out too much. This will take about 8-10 minutes, so you can have the broccoli and onion ready at the same time. Add most of the broccoli into the pan, reserving some florets.
Separate the yolks from the whites. To the bowl with the yolks, add the grated cheese, the pesto, A grating of nutmeg, and mix. Salt and a good pinch of pepper. Whisk well with an electric beater. The oil in the pesto will cause the eggs to fluff up, like in mayonnaise. If you’re not using pesto, use a teaspoon of oil to make the yolks fluffy. Mix in the cooked vegetables and the dried tomatoes, if using.
With a clean electric beater, beat the egg whites with a pinch of salt until stiff.
Add 3 tablespoons egg whites to the yolk mixture, and gently fold in. Repeat until all of the whites are folded in.
Fill each muffin cup with some of the mixture, and top with the reserved broccoli florets. Cook for about 20 mins, until puffy and slightly brown on top.
TIP: Substitute the pesto for tapenade or one of your favorite jarred sauces. Also try leftover vegetables of various kinds. Salmon or bacon would be a lovely addition here. These Mouffles are so highly customizable that you can’t go wrong!
24 Year old Italian web dev, Graphic and UI designer who, like many designers, got seduced by food photography. I talk to way too many random people when in New York and to way too many random animals when I'm in the Italian countryside.
I run hortuscuisine.com, a blog about Italian, natural vegetarian cooking.