Recipes
Individual Veggie Frittatas
With thyme and goat cheese, these frittatas, inspired by French flavours, are perfect for a rich and satisfying main dish for brunch.
Serves
8
Prep Time
15 min
Cook Time
25 min
Print RecipeIngredients
- 1 tbsp (15 mL) olive oil
- 1 zucchini, finely chopped (about 1 cup/250 mL)
- 1 small red pepper, finely chopped (about 1 cup/250 mL)
- ½ onion, chopped
- 1 clove garlic, minced
- ½ tsp (2.5 mL) salt, divided
- 8 eggs
- ⅓ cup (75 mL) milk
- 2 tsp (10 mL) Dijon mustard
- 1 tsp (5 mL) finely chopped fresh thyme
- ¼ tsp (1.25 mL) pepper
- ⅓ cup (75 mL) finely crumbled goat cheese
- 8 cherry tomatoes, halved
Instructions
- Step 1
Heat oil in large skillet set over medium heat; cook zucchini, red pepper, onion, garlic and half of the salt for about 5 minutes or until vegetables are softened. Let cool to room temperature.
- Step 2
Preheat oven to 375°F (190°C). Grease eight 1/2-cup (125 mL) ramekins. Whisk together eggs, milk, mustard, thyme, remaining salt and pepper until blended; fold in zucchini mixture and divide evenly among ramekins.
- Step 3
Sprinkle with goat cheese and top with halved cherry tomatoes. Bake for 22 to 25 minutes or until eggs are set. Serve warm or at room temperature.
Tips
Substitute feta for goat cheese if desired.
Substitute basil for thyme if desired.
Serve with a mixed green salad for brunch or lunch.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 125 |
| Fat | 8 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 5 g |
| Fibre | 1 g |
| Sugars | 3 g |
| Protein | 8 g |
| Sodium | 272 mg |
