I love these Low-Carb Baked Mini Frittatas with Broccoli and Three Cheeses, and they can be made in any type of ramekin or small baking dishes if you don't have the tart pan I used. This easy and tasty breakfast idea is low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.
I love the idea of little mini frittatas that are a whole-breakfast serving size, and back in 2010 I made some in a crockery muffin pan designed to make four large muffins. But although the original version of these mini frittatas were delicious, they were never a huge hit on the blog, and I always thought they could be improved even though I never got back to it until now. Then recently I remembered the Williams Sonoma Tart Pan I'm so infatuated with and thought about how perfect that pan would be for these Low Carb Baked Mini-Frittatas with Broccoli and Three Cheeses. (And the pan is on sale right now, and no, William Sonoma is not paying me anything to advertise it!)
So I just had to try again on this recipe for a better result, and wow, was it ever a winner. If you're familiar with my recipes for egg muffins or cottage cheese and egg breakfast muffins, I want to tell you how these mini frittatas are different from those baked breakfast dishes. The obvious difference is that it only takes one mini frittata for a serving, and they're eaten with a fork. But there are also differences in texture. The mini frittatas have more veggies and cheese than they do egg compared to the egg muffins, which gives them a slightly denser texture and lots of flavor. And yes, technically frittatas are cooked in a pan on the stove and then browned in the oven, but I still think the name mini frittata is perfect for this type of dish.
I tested out the new-and-improved version of Low-Carb Baked Mini Frittatas with Broccoli and Three Cheeses with Jake at the end of a long cooking day when we weren't really very hungry, and we still gobbled them up! Of course if you don't want to buy a fancy tart pan, these can certainly be made in large silicone baking cups, a regular large muffin pan, or any kind of individual large ramekins or little tart pans and they might be just slightly different sized than the ones I made. But if you do decide you want the pan (which I love, love, love) look after the recipe for more ideas of what to make in it!
So I just had to try again on this recipe for a better result, and wow, was it ever a winner. If you're familiar with my recipes for egg muffins or cottage cheese and egg breakfast muffins, I want to tell you how these mini frittatas are different from those baked breakfast dishes. The obvious difference is that it only takes one mini frittata for a serving, and they're eaten with a fork. But there are also differences in texture. The mini frittatas have more veggies and cheese than they do egg compared to the egg muffins, which gives them a slightly denser texture and lots of flavor. And yes, technically frittatas are cooked in a pan on the stove and then browned in the oven, but I still think the name mini frittata is perfect for this type of dish.
I tested out the new-and-improved version of Low-Carb Baked Mini Frittatas with Broccoli and Three Cheeses with Jake at the end of a long cooking day when we weren't really very hungry, and we still gobbled them up! Of course if you don't want to buy a fancy tart pan, these can certainly be made in large silicone baking cups, a regular large muffin pan, or any kind of individual large ramekins or little tart pans and they might be just slightly different sized than the ones I made. But if you do decide you want the pan (which I love, love, love) look after the recipe for more ideas of what to make in it!
Click to continue reading
0 Response to "Low-Carb Baked Mini Frittatas with Broccoli and Three Cheeses"
Posting Komentar