Recipe: Individual Baked Breakfast Frittatas

Frittatas are the Italian answer to the omelet. Like a crustless quiche, they’re baked and can easily be made ahead of time. that makes them the perfect guest for brunch. Just make and bake the night before.

Before you make any dish with eggs, it’s important to know whether you have an intolerance. Even if eggs are okay for your system, it’s important to choose quality, pasture-raised eggs. (Here’s an article explaining why.)

Individual Baked Breakfast Frittatas join Freshly Juiced Jalapeño Bloody Mary; Chai Waldorf Salad; and Turkey, Spinach, and Strawberry Wraps in our Classic Sunday Brunch menu.

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Individual Baked Breakfast Frittatas

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January 17, 2017

Frittatas are like a cross between omelets and crustless quiche. This version includes bacon, red bell pepper, and asparagus for a flavor-packed brunch dish.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 12 servings

Ingredients

olive oil for the pan

6 slices nitrate-free uncured bacon

1 small red onion, chopped

1 small red bell pepper, finely chopped

1 tsp dried basil

8 oz. asparagus, trimmed and cut into 1/2-inch pieces

12 large eggs*

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

Directions

1Preheat the oven to 350°F.

2Lightly dampen a paper towel with a small amount of olive oil and wipe the inside of each cup in a 12-cup muffin pan.

3Heat a large skillet over medium heat. Add the bacon and book until crisp, tuning once, 6 to 7 minutes.

4Transfer to a plate lined with paper towel to drain.

5When cool enough to handle, chop the bacon and set aside.

6Pour off all but 1 tablespoon of the bacon fat from the skillet and return to the stove over medium-high heat.

7Add the onion, bell pepper, and basil; cook stirring occasionally, until the vegetables are starting to soften, 2 to 3 minutes.

8Add the asparagus and cook until bright green, 4 minutes.

9Remove from the heat and stir in the chopped bacon.

10Divide the mixture evenly among the prepared muffin cups.

11Whisk together the eggs, salt, and black pepper in a bowl.

12Divide the mixture evenly among the muffin cups.

13Bake until the eggs have puffed up and set, 17 to 18 minutes.

14Remove the frittatas from the muffin pan and serve warm or at room temperature.

*Only if you’re not intolerant to eggs.

This recipe is part of the Classic Sunday Brunch menu, with a Freshly Juiced Jalapeño Bloody Mary; Individual Baked Breakfast Frittatas; Chai Waldorf Salad; and Turkey, Spinach, and Strawberry Wraps. Check out the Classic Sunday Brunch Menu and Guide for links to all the recipes, plus more handy tips and tricks for the perfect morning brunch.

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand central 2015

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

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Nutrition Facts

Calories350
Sodium700mg
Protein24 grams
Sugar3 grams
Total Fat22 grams
Saturated Fat7 grams
Total Carbohydrates9 grams
Dietary Fiber2 grams

Stay tuned for more delicious tips for a fun and easy Classic Sunday Brunch. Time to invite your friends over for some yummy breakfast/lunch entertaining.

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