A short while back lovely Rara at Rarasaur put up a post with lots of yummy recipes for low carb breakfasts. I’d been looking for some new and less carb-y breakfast ideas and I loved a lot of what I saw. Being me though I started tweaking with the first two ideas I tried. The breakfast meatballs on the left up there have a small tweak but I have another couple I want to try on the next round so those will appear in a later post. One of the ideas you’ll see on her list involves egg muffins.
When I saw it I loved the idea because i like anything where I can make a batch and freeze a bunch of servings. I’m a pretty good cook and more willing than most people I know to spend some extra time making food that has rich layers of taste. But I also like cutting steps wherever I can see a place to do it. So when I thought about the muffin idea (and how fussy I find it to divide things into those 12 little spots and then having to wash each one) I started seeing how it could be streamlined by making a large frittata and cutting it in 12 slices.
I started making frittatas some years ago, starting with a recipe from Mario Battali which I tweaked until it bears little resemblance to his recipe. By this time I’m fairly confident about throwing things together for a frittata so I took the basic idea of broccoli — as in the muffin recipe–and then created my own.
Leigh’s 12 serving broccoli, etc. frittata
one crown broccoli with stalk
one half bag fresh baby spinach
shredded carrots (big fistful or more)
1 Tb herbs de provence or Italian seasoning
1/4-1/2 t. freshly grated nutmeg
salt and pepper to taste
Optional: grated goat cheese cheddar (or???) and/or pecorino romano
Large oven proof saute pan
Preheat oven to 375 degrees.
Heat pan and add 2-3 Tb olive oil
While that’s heating cut onion in large chunks and run through grater plate on food processor. Empty grated onions into saute pan.
While onions are sauteing cut woodiest part off broccoli stalk (discard) and cut the rest into big chunks and put them through grater on food processor, then add to onions
Throw in one or two fistfuls of shredded carrots at this point.
While all of that continues to saute, shove spinach by the fistful into the funnel on top of food processor and grate. Add that to the rest in the saute pan.
Break the 12 eggs into bowl, grate in nutmeg, add herbs of choice and salt and pepper to taste and either use whisk or hand mixer to beat until frothy. Add to pan. Give a quick stir to distribute everything well and then don’t touch again. Let the eggs get started on stove top for 3-5 minutes. At this point if you want cheese, grate cheese of choice to lightly cover top and/or sprinkle pecorino romano over top (I used both on the batch pictured) and put pan in 375 degree oven for 20-30 minutes. If you want to freeze a lot of it and re-heat later I think it’s better to under cook it a little (not so that it’s too runny though) so that it has a little room for heating without drying.
One serving is pretty hefty because of the large amount of veggies. The veggies when grated in food processor mix well into the eggs.
It turned out yummy and I didn’t have to spend so much time meting things out in 12 dollops plus there were fewer dishes to wash. In order to have a little more time for such a long process I made it for dinner and then just froze what we didn’t eat so the breakfasts were just a fast twirl through the microwave.