by Marilena Leavitt February 19, 2018 0 Comments

These mini frittatas are perfect for any occasion: grab-and-go weekday breakfasts, a quick weekend snack, and even for a Sunday brunch spread. The best part? They're super easy to whip up -- and you can substitute in any of your favorite ingredients.
INGREDIENTS
  • Kosterina extra virgin olive oil for the muffin tin
  • 2 oz. turkey sausage(about 1/3 cup)
  • 1 TBSP. Kosterina extra virgin olive oil
  • 4 lrg. organic eggs
  • 5 TBSP. whole milk or half & half
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 1 oz. Fontina cheese, grated(about 1/4 cup)
  • ½ cup baby zucchini, grated(1 small)
  • 2 TBSP. Parmesan cheese, freshly grated
  • 1-2 TBSP. fresh chives, parsley or basil, minced, optional
INSTRUCTIONS
1. Preheat the oven to 375° F.
2. Brush generously one muffin tin(with 6, regular-sized muffin cups) with Kosterina extra virgin olive oil and set aside.
3. Crumble the turkey sausage and place in a small plate. Heat a small skillet over medium heat and then coat it with the Kosterina extra virgin olive oil. Once the oil is heated, add the turkey sausage and cook, stirring frequently. Remove from heat and place on paper towels to drain.
4. In the meanwhile, whisk the eggs, milk or cream, salt & pepper in a large measuring cup until well blended.(This will make the pouring easier.) In a second small bowl mix the cooked sausage, Fontina cheese and grated baby zucchini.
4. Divide the sausage/cheese/zucchini mixture evenly among the 6 muffin cups. Next, pour the egg and milk mixture over the filling in each cup as evenly as possible. Sprinkle the top with the grated Parmesan cheese.
5. Bake until the egg mixture puffs up and is set in the center, about 15 minutes or so.
6. Set the muffin tin on a rack to cool for one or two minutes. Using a rubber spatula, loosen the frittate from the muffin cups and slide them onto a platter. Top with fresh herbs, if using, and serve immediately.
Note: Optional additions include sautéed onions and leeks, mushrooms and roasted peppers. You can substitute the turkey sausage with sliced turkey or prosciutto, or leave it out for a vegetarian version of this healthy breakfast dish.
Marilena Leavitt
Marilena Leavitt

Marilena Leavitt is Kosterina’s Executive Chef and creates healthy and easy to prepare recipes for our readers. Check out her website at: http://www.marilenaskitchen.com



Also in The Kosterina Kitchen

Garlic Chicken with French Green Beans and Radishes
Garlic Chicken with French Green Beans and Radishes

by Marilena Leavitt June 06, 2020 0 Comments

This fresh, light spring meal is as tasty as it is simple. Green beans and radishes beautifully compliment this flavored chicken. Enjoy for dinner - and save a bunch for leftovers!
Read More
Roasted Sweet Potatoes
Roasted Sweet Potatoes

by Marilena Leavitt May 29, 2020 0 Comments

This satisfying dish is vegan and gluten-free. It pairs beautifully with roasted chickpeas, and a bright, white balsamic vinaigrette on top. And, feel free to add any of your favorite toppings--pomegranate seeds are our favorite!
Read More
Haloumi Cheese Saganaki with Blistered Tomatoes
Haloumi Cheese Saganaki with Blistered Tomatoes

by Marilena Leavitt May 23, 2020 0 Comments

Saganaki is a traditional, Greek dish that is oh-so-tasty. This version of our favorite childhood dish is extremely simple to make - but also has some really easy additions that make it feel a little more fancy than what your Yiayia is cooking!
Read More