Had the most amazing brunch at my friend Kasia's house. This Sunday we decided to cook up veggie bacon wrapped frittatas with a side of sweet and savory filled pancakes. Kasia made the recipe up along the way adding in whatever veggies she had in her fridge. I brought over some veggie bacon which I love the Morning Star brand from Trader Joe's that I swear tastes like the real thing! Instead of making them in one big dish, she put them in muffin tins which created the perfect individual servings. I love cooking frittatas in muffin tins because you can make a big batch on a Sunday and eat them for breakfast Monday through Friday!
She also made these adorable looking mini filled pancakes made with her fancy pan from William Sonoma. We did some savory (mixed with the same veggies in the fritatta) and sweet (blueberry and plum jam) and they were delish!
This literally beats any other brunch dish we could have ordered at a restaurant!
Veggie Bacon Wrapped Frittatas
Ingredients:
Sliced mushrooms
Shredded zucchini
Chopped onion
Chopped brocolli
Chives
Shredded parmesan cheese
5 eggs beaten
1 tsp crushed garlic
Morning Star Veggie Bacon
Salt and pepper
Lightly saute all vegetables in a pan with some olive oil. Beat eggs in a bowl and add salt, pepper and garlic to taste. Mix in the vegetables with the egg and add in parmesan cheese.
Lightly cook the veggie bacon in a pan. Watch carefully and don't overcook it because it will cook a little longer in the oven.
Line the veggie bacon in the greased muffin tins. Pour in egg mixture and top with a sprinkle of chives.
Bake in the oven on 415 degrees for about 10-12 minutes.
I am making these this weekend! Thanks for sharing.
ReplyDeleteThese look amazing!! Can't wait to try.
ReplyDelete