I love frittatas. Especially mini frittatas. They are super easy to make and just look so darn cute, especially in a mini cocotte.
First, a backstory: my husband has been making me breakfast just about every morning since I met him. I know, I know, I am very lucky, and I am super grateful. Well, when he’s on a business trip and I have to make breakfast on my own, I usually make frittatas. It’s easy. I mix up my ingredients and pop it in the oven.
Now for a further back story. The first time I ever ate frittatas was about 15 years ago in San Francisco during my lunch break when I was a on a commercial photography shoot. I was interning for a photographer in San Francisco and during our lunch break, craft services was provided for everyone on the shoot. I still remember sinking my mouth into that rustic delicious egg dish and asking the caterer what this amazing dish was called. She told me it was a frittata.
Now flash forward to the present time.
I just made these adorable mini frittatas in these mini cocottes for my Mom and Skyler for brunch and they loved it! They were a hit with my two year old and my Mom!
- olive oil for greasing the cocottes
- 4 eggs
- ¼ cup of milk
- ½ cup of cheddar cheese, shredded
- ½ cup broccoli, steamed
- 1 roma tomato, thinly sliced
- salt
- pepper
- Preheat oven to 350 F
- Grease mini cocottes or ramekins
- In a pot, bring water to boil, and add broccoli. Steam for 7 minutes. Strain.
- In a bowl, mix eggs, milk, ¼ of the cheddar cheese, steamed broccoli, and sliced tomatoes.
- Evenly distribute the egg mixture in two mini cocottes or mini ramekins.
- Bake for 12-15 minutes or until the eggs are set.
- Let cool and either serve in the cocotte or gently remove it from the dish.
Enjoy mixing, baking, and eating this rustic dish of love!
And he ate it all up!
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