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Individual Broccoli Cheddar Frittata | alidaskitchen.com

Individual Broccoli Cheddar Frittata

This Individual Broccoli Cheddar Frittata recipe is a cheesy, high protein, veggie-packed frittata made for one. However, this recipe can easily be multiplied to yield single-serve frittatas for many. Thank you to Pompeian for sponsoring this post.  

Individual Broccoli Cheddar Frittata | alidaskitchen.com

We often enjoy frittatas as an easy, high-protein meal with lots of vegetables and cheese.  Perfect for breakfast, lunch or dinner, frittatas are healthy, versatile and always a favorite. While I typically make them in a skillet and serve in wedges, there is something extra special about a single-serve frittata served in a ramekin. So I decided to mix things up from my usual spinach version (which is tasty too!) to make an Individual Broccoli Cheddar Frittata!…

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Cheesy Vegetable Frittata | alidaskitchen.com

Cheesy Vegetable Frittata

Cheesy Vegetable Frittata is a healthy, protein-packed one-pot meal made in minutes using seasonal vegetables, eggs and cheese. Thank you to Pompeian for sponsoring this post. {gluten free, low carb)

Cheesy Vegetable Frittata | alidaskitchen.com

During the summer months, this Cheesy Vegetable Frittata is a frequent go-to staple for dinner, breakfast or any time we want a healthy meal fast. It is quick, easy and we can use up whatever vegetables we have on hand, which is especially convenient during the summer when we have an abundance of fresh summer produce….

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Broccoli Cheddar Hash Brown Bake | alidaskitchen.com

Broccoli Cheddar Hash Brown Bake

This is a sponsored post written by me on behalf of Simply Potatoes for IZEA. All opinions are 100% mine.

Broccoli Cheddar Hash Brown Bake is an easy meatless breakfast casserole filled with broccoli, cheddar, eggs and shredded hash brown potatoes! {gluten free, make ahead}

Broccoli Cheddar Hash Brown Bake | alidaskitchen.com

With the many celebratory and holiday brunches on the horizon, quick and easy crowd-pleasing recipes are a must.  Overnight casseroles, such as baked French toast or egg bakes, are always popular.  This Overnight Blueberry Baked French Toast is one of our favorite brunch recipes!  It is easy to make and satisfies the sweet portion of our menu. To satisfy the savory side, I have been experimenting with different varieties of meatless egg bake recipes to come up with a savory breakfast casserole the whole family will love. Broccoli Cheddar Hash Brown Bake has become a favorite that will be featured regularly throughout this busy brunch season and beyond.

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Pizza Frittata | alidaskitchen.com #recipes #glutenfree #WeekdaySupper #ChooseDreams

Pizza Frittata #WeekdaySupper #ChooseDreams

Pizza Frittata is everything delicious about pizza with a protein-packed, egg-based crust.  Made in minutes, this fun twist on pizza is perfect for a quick dinner, last minute meal or any time you want a healthy pizza fix!

Pizza Frittata | alidaskitchen.com #recipes #glutenfree #WeekdaySupper #ChooseDreams

When life gets busy, we always default to frozen pizza for dinner.  It is easy to have on hand, and what can I say, we love pizza!  While frozen pizza can be a simple dinner solution, sometimes I just want the taste of pizza but would rather have something healthier and with more protein.  Enter Pizza Frittata….

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15 Minute Spicy Deviled Eggs made with MIRACLE WHIP | alidaskitchen.com #recipes #Proudofit #deviledeggs

Spicy Deviled Eggs

I am a brand ambassador for MIRACLE WHIP through the Mom It Forward Blogger Network.  While I am compensated for my time, all stories and opinions are my own. 

Spicy Deviled Eggs are a quick, easy and delicious way to use up those decorated Easter eggs.  They put a fun, tangy and spicy twist on a classic deviled egg recipe and take only 15 minutes to prepare!

15 Minute Spicy Deviled Eggs made with MIRACLE WHIP | alidaskitchen.com #recipes #Proudofit #deviledeggs

As we are creating new Easter traditions with our young kids, there are certain classics that are timeless.  Easter baskets, Easter egg hunts and decorating Easter eggs.  I remember dying Easter eggs was always one of my favorite Easter activities as a child (after eating all of my chocolate eggs before breakfast, of course!).  I also remember my grandma had the best recipe to transform those Easter eggs into something amazing.   She had a quick and easy deviled egg recipe using MIRACLE WHIP (always her secret ingredient) that was an Easter classic and always a hit.  These Spicy Deviled Eggs are very similar to her recipe, only they have the addition of  jalapeno peppers to give a little spicy kick!

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Broccoli Cheddar & Egg Hashbrowns Cups | alidaskitchen.com #recipes #OreIdaHashbrown #shop #cbias

Broccoli, Cheddar & Egg Hashbrowns Cups

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.

Broccoli, Cheddar & Egg Hashbrowns Cups are shredded potatoes baked in a muffin tin and then filled with broccoli, cheddar cheese and eggs.  These are a perfect addition to your Easter brunch menu!

Broccoli Cheddar & Egg Hashbrowns Cups | alidaskitchen.com

I have been eagerly anticipating Easter for a while now – coming up with the perfect gifts for Easter baskets,  planning an afternoon with the bunny and working on our Easter brunch menu.  While I still have to get a couple more things for the baskets, our bunny play-date is next Saturday and the brunch menu is complete.  We were missing two brunch essentials – hashbrowns and muffins. So to make our menu complete, I decided to combine the two by making muffin cups out of shredded potatoes, and then filling the cups with a cheesy, broccoli egg mixture.   I headed to Walmart, picked up a bag of Ore-Ida Shredded Hash Brown Potatoes, and got straight to work!  The result was a very simple to make Broccoli, Cheddar & Egg Hashbrowns Cups.

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individual frittatas made in a ramekin

Individual Spinach Frittatas

We often enjoy frittatas as a healthy, high-protein meal with lots of vegetables and cheese.  While I typically make them in a pie plate and serve in wedges, I thought these individual frittatas would be a cute way to mix things up.  Who knew when cooked in a small, preheated ramekin, the frittata would take on new heights – literally!  I looked through the oven window only to see my cute little frittatas puffing up like a souffle.  All without the beating of egg whites.  How about that!

The recipe below is written to serve one, but can very easily be multiplied to serve 2 or 4 or however many you desire.  Parmesan or Gruyere are both delicious in this, as is mixing up the herbs and seasonings.  The original recipe used 8-ounce ramekins but I used 7-ounce ramekins and they worked fine.

Individual Spinach Frittatas
 
This frittata puffs up like a souffle, which makes for an impressive presentation. While this recipe is written 'for one' it can easily be multiplied to serve more.
Yields: 1 serving
Ingredients
  • 1 egg
  • 2 egg whites
  • 2 tablespoons grated aged cheese, such as Gruyere, divided
  • 1 tablespoon skim milk
  • 1 teaspoon olive oil
  • ½ shallot, minced
  • 1½ cups fresh baby spinach
  • ¼ teaspoon dried oregano (or your favorite herb mix)
  • pinch of crushed red pepper flakes, to taste
  • Salt and pepper to taste
  • Cooking spray
Instructions
  1. Place 7 (or 8)-ounce ramekin on rimmed baking sheet and place in oven. Preheat oven to 450 degrees.
  2. While oven is heating, in a large bowl, whisk egg, egg whites, 1 tablespoon cheese, milk, oregano, crushed red pepper, salt and pepper. Set aside.
  3. Spray a non-stick skillet with cooking spray and heat oil over medium heat. Add shallots and cook until softened (2 to 3 minutes). Add spinach and cook until wilted (about 3 minutes), stirring occasionally.
  4. Add spinach mixture to egg mixture.
  5. Remove baking sheet from oven and coat each dish with cooking spray. Immediately pour egg mixture into dish and top with remaining 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, about 15 minutes. Serve immediately.

Adapted from Everyday Food Light

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Apple Cheddar Frittata

Since last week ended up being pumpkin week, I thought it would be fun to give a nod to another fall classic this week – the apple.   I enjoy an apple for lunch nearly every day and love using them in new recipes.  This Apple Cheddar Frittata was new to us and will definitely be making a recurring appearance.   The sweetness of the apple pairs beautifully with the sharp cheddar and the red onion balances nicely with the two.

Mike told me this is the best frittata I have made yet, though I’m noticing a trend.  He seems to say ‘this is the best yet’ with everything I make. Hmm… 🙂

Apple Cheddar Frittata
Yields 4 servings

1 medium red onion, sliced
Cooking spray
8 eggs, plus 2 egg whites
1 cup (4 ounces) white cheddar cheese, shredded
1 tablespoon light butter
salt and pepper, to taste
1 large (or 2 small) Gala apples, thinly sliced (peeling is optional)

  1. Preheat oven to 450 degrees with oven rack set to the top third.
  2. In a medium nonstick ovensafe pan sprayed with cooking spray, cook red onions over medium heat until softened (about 7 minutes).  Put the onions in a separate bowl and set aside.  
  3. In a medium bowl, whisk together the eggs, egg whites, 1/2 cup cheese, salt and pepper.  Stir in onions.
  4. In the same pan used for the onions, heat butter over medium.  Add egg mixture, and after 1 to 2 minutes once the eggs have set, arrange the apples on top in a circular pattern, starting from the outside edge.  Sprinkle with remaining.
  5. Transfer skillet to oven.  Bake until frittata is set in the center, about 20 minutes.  Using a rubber spatula, release frittata from pan and transfer to a cutting board.  Let sit for 5 minutes.  Cut into wedges and serve.

Adapted from Martha Stewart

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Vegetable Quichetata with Roasted Garlic Hummus and Goat Cheese

As part of the Foodbuzz Tastemaker program with Sabra, I was invited to create an original recipe suitable for a cocktail party using Sabra hummus.  My head has been swirling with several tasty ideas ever since, and I am very excited to share with you my creation!

We all know the basic difference between a crustless quiche and a frittata.  A crustless quiche is made with milk (or cream or half & half) and mixed with your veggies/meats.  A frittata is made with no milk and with whatever mix-ins you want to use.

Well, when you use hummus, but no milk, is the hummus a substitute for the milk, or is it considered a mix-in?  The answer wasn’t quite clear, so I married the two, and the ‘Quichetata’ was born!

In this variation of a Quichetata, I used Sabra’s Roasted Garlic hummus, spinach, roasted red pepper and goat cheese.  It is amazing how well you can really taste the hummus, which is good and garlicky, and balances nicely with flavors of the goat cheese and vegetables.  The result is fabulous.  Made in a mini-muffin pan, these Quichetatas are the perfect hot h’ors d’oeuvres for your next cocktail party, holiday party, open house or brunch.

Hummus Quichetata
Yields 24 mini-muffin-size quichetatas

8 large eggs
6 tablespoons Sabra Roasted Garlic Hummus
1/4 cup crumbled goat cheese, plus additional for topping
1 cup chopped fresh spinach
1/4 cup chopped roasted red pepper
Salt and pepper, to taste
Cooking spray

  1. Preheat oven to 375 degrees.  Spray 2 12-cup mini muffin pans with cooking spray.  Set aside. 
  2. In a large bowl, whisk eggs and hummus together until combined.  Add roasted red pepper, spinach and goat cheese, whisking until incorporated.  Season with salt and pepper, as desired.
  3. Distribute egg mixture evenly among mini muffin cups (cups will be full).  Sprinkle additional goat cheese over each cup.
  4. Bake for 10-12 minutes, or until eggs are set.  Serve immediately. 

Disclaimer: As part of the Foodbuzz Tastemaker program, I was given Sabra’s hummus for free.  The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

    Spinach and Mushroom Frittata with Smoked Gouda {Alida's Kitchen}

    Mushroom and Spinach Frittata with Smoked Gouda

    On Monday, I shared with you a summery dessert that uses 4 egg yolks.  I also promised you a healthy way to use up those remaining egg whites.  A promise is a promise!  This Mushroom Spinach Frittata with Smoked Gouda uses exactly 4 egg whites.  How is that for even-steven!

    Now I’m not normally a ‘smoked’ fan, but smoked gouda is truly the perfect complement to the earthy mushrooms in this frittata. The spinach gives beautiful color and flavor to the dish as well. From the original recipe, I increased the onion and added garlic. To compensate for these additions, I increased the olive oil by 1 teaspoon.

    The result is a delicious protein-packed veggie-filled dish that is perfect for breakfast, brunch, or a light dinner served with a side salad (saving room for Lime Tart for dessert, of course).

    Mushroom and Spinach Frittata with Smoked Gouda
     
    Yields: 4 servings
    Ingredients
    • 1 tablespoon extra virgin olive oil
    • 1 cup chopped Vidalia onion
    • 8 ounces sliced mushrooms (I used baby bellas)
    • 3 garlic cloves, minced
    • 4 cups packed baby spinach leaves
    • 2 large eggs
    • 4 large egg whites
    • ½ cup shredded smoked Gouda cheese, divided
    • Pinch of salt
    • ¼ teaspoon pepper
    • Cooking spray
    Instructions
    1. Preheat oven to 350 degrees. Spray 8-inch round cake pan with cooking spray. Set aside.
    2. Heat olive oil in large nonstick skillet over medium-high heat. Add onion, cook 2 minutes. Add garlic, cook 1 minute. Add mushrooms; cook, stirring frequently, until tender (approximately 5 minutes). Add spinach, cover and cook until wilted (1 minute).
    3. In a medium bowl, whisk together eggs, egg whites, ¼ cup cheese, salt and pepper. Add spinach mixture to egg mixture, mix well.
    4. Pour mixture into cake pan and sprinkle with remaining ¼ cup cheese.
    5. Bake 30 minutes or until eggs have set. Cut into 4 wedges and serve.

     

    Nutrition Information per Serving (1/4 frittata)
    Calories = 177 ~ Fat = 9.6g ~ Carbs = 8.8g ~ Fiber = 1.5g ~ Protein = 13.5g

    Adapted from Health Magazine, March 2007

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    Tomato Leek Frittata with Goat Cheese

    After taking a bite of this frittata, my husband sat for a minute and then said ‘Goat cheese is great, when done in the right way.’  Uh oh…and while I couldn’t agree more, I do know he’s not as fond of goat cheese as I am.  Fortunately he followed that up by saying ‘This way was definitely the right way!’ and quickly cleaned his plate!

    Goat cheese is definitely an ingredient that makes a statement.  Too much can ruin a dish.  Just the right amount can take an ordinary dish and make it extraordinary.

    So is the case with this frittata.  Goat cheese is the perfect complement to liven up the sauteed vegetables and eggs.  I reduced the amount of goat cheese from the original recipe, as I found it a bit overpowering.  I was a little generous when measuring the leeks because I love the subtle flavor and beautiful color.  Since I had large grape tomatoes, I halved them, and they still burst with each bite.  Beating the egg whites gives this frittata a souffle-like quality that just melts in your mouth. 

    The result is an exquisit blast of flavors in a light and airy frittata.   

    Tomato and Leek Frittata with Goat Cheese
    Yields 4 servings

    3 teaspoons olive oil
    2 1/4 cups sliced leeks
    coarse salt and ground pepper
    1 cup grape tomatoes
    6 egg whites
    4 egg yolks
    3 ounces crumbled goat cheese

    1. Preheat oven to 350 degrees. Heat 2 teaspoons olive oil in 10-inch ovenproof nonstick skillet over medium. Add leeks ; season with coarse salt and ground pepper. Cover; cook 5 minutes. Stir in tomatoes. Cover; cook 2 minutes. Transfer to bowl and wipe out skillet.
    2. In another bowl, beat 6 egg whites with salt and pepper to stiff peaks. Whisk in 4 egg yolks.
    3. Heat skillet with 1 teaspoon olive oil.  Add eggs; sprinkle with vegetables and goat cheese. Cook over medium until sides are dry, 3 minutes. Transfer to oven; bake until eggs are set, about 15 to 20 minutes.
    Adapted from Everyday Food
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    Crustless Broccoli Cheddar Quiche

    Welcome to Alida’s Kitchen!  For my inaugural post, I am sharing with you a tasty crustless quiche recipe made with a few simple ingredients.  It is so easy to put together!  The cheddar cheese really adds a nice flavor to this egg dish, and broccoli adds great texture.  My husband and I enjoyed this quiche for dinner with a side salad (and leftovers made for great lunches the next day!), although it would be excellent for a brunch or anytime really. 
     

    Crustless Broccoli Cheddar Quiche
    Adapted from Everyday Food

    10 oz. frozen broccoli florets
    6 large eggs
    1/2 cup fat free half and half
    1/8 tsp freshly grated nutmeg
    Ground pepper
    3/4 cup (3 ounces) cheddar cheese
    Cooking spray

    1. Preheat oven to 350 degrees. Spray 9 inch pie dish with cooking spray.  Set aside.
    2. Bring a medium pot of water to a boil.  Add broccoli; cook 1 minute.  Drain well; transfer to a cutting board and blot dry with paper towels.  Chop coarsely.
    3. In a large bowl, whisk together eggs, half-and-half and nutmeg.  Add ground pepper to taste.  Stir in broccoli and cheese.
    4. Pour broccoli mixture into pie plate and bake until golden brown, 35 to 40 minutes.

    Yields 4 servings

    Thank you for visiting Alida’s Kitchen.  Have a happy day!