When I was trying to decide on the ingredients for my frittata, I knew I had to include Cauliflower since it has so many vitamins and minerals. And boy am I glad I did because it holds its shape so well in the frittata and you can’t even taste it.
Step By Step Instructions:
Preheat the oven to 375 Degrees Fahrenheit.
Wash and pat dry 1/2 small cauliflower, 1 red pepper, 1 collard green, and 10 basil leaves.
Add 8 large eggs to a medium bowl and whisk it.
Add 1/2 cup of milk (can use water or almond milk) to the whisked eggs and mix.
Add 1/2 teaspoon of salt.
Note: May leave the salt out entirely, or may ladle some without the added salt into muffin pans, then add the salt to the bowl, for the rest of the family.
Grate, 1 cup of monterey jack cheese and add it to the egg mixture.
Measure 2 cups of the small diced cauliflower, 1 cup of the small diced red bell pepper and add those to the egg mixture. Stir.
Remove the stem from the collard green.
Place the leaves on top of each other
Then, starting from the bottom tightly roll the leaves upwards.
Cut the rolled up bunch into strips.
Turn the cut strips horizontally and dice it into finer pieces.
Carefully dice it up into finer pieces.
Cut the basil the same way. So, pile the basil leaves on top of one another. Then starting from the bottom tightly roll the leaves upwards. Cut the rolled up bunch into strips. Leave it like that or finely mince it.
Add the collard green and basil to the egg mixture.
Mix it all together.
Spray the muffin or cupcake pan with nonstick cooking spray. Or you may also grease it with extra virgin olive oil or butter. This will help the frittata from sticking to the pan.
Ladle the mixture into the pan making sure not to over fill because these will puff up a bit. I filled mine up 3/4 of the way up.
Place it in the 375 Degree oven and allow it to bake until they are puffed and set in the middle, which can take about 20-30 minutes.
Let it sit for 5-10 minutes
I removed the frittata from the pan by running a small offset spatula around the edges. This loosened it up which made it easier to take out.
Allow it to cool before serving.
Enjoy!
Recipe
Cauliflower Collard Green Mini Frittatas
Makes about 12 individual frittatas
Ingredients:
- 2 cups small diced cauliflower, or half of a small cauliflower
- 1 cup small diced red pepper, or about 1 red pepper
- 8 large eggs
- 1/2 cup whole milk (can use water or almond milk)
- 1 cup shredded monterey jack cheese
- 1 or 2 collard green leaves, depending on the size of the collard green
- 10 basil leaves
- 1/2 teaspoon salt *
* Optional if going to be served to infant
Instructions:
Preheat the oven to 375 Degrees Fahrenheit.
Wash and pat dry the cauliflower, red pepper, collard green, and basil.
Add 8 large eggs to a medium bowl and whisk it. Add 1/2 cup of milk (can use water or almond milk) to the whisked eggs and mix. Add 1/2 teaspoon of salt.
Note: May leave the salt out entirely, or may ladle some without the added salt into muffin pans, then add the salt to the bowl, for the rest of the family.
Grate, 1 cup of monterey jack cheese and add that to the egg mixture. Stir.
Measure 2 cups of the small diced cauliflower, 1 cup of the small diced red bell pepper and add those to the egg mixture. Stir.
Remove the stem from the collard green. Place the leaves on top of each other. Then, starting from the bottom tightly roll the leaves upwards. Cut the rolled up bunch into strips. Turn the cut strips horizontally and dice it into finer pieces.
Cut the basil the same way. So, pile the basil leaves on top of one another. Then starting from the bottom tightly roll the leaves upwards. Cut the rolled up bunch into strips. Leave it like that or finely mince it.
Add the collard green and basil to the egg mixture.
Spray the muffin or cupcake pan with nonstick cooking spray. Or you may also grease it with extra virgin olive oil or butter. This will help the frittata from sticking to the pan.
Ladle the mixture into the pan making sure not to over fill because these will puff up a bit. I filled mine up 3/4 of the way up.
Place it in the 375 Degree oven and allow it to bake until they are puffed and set in the middle, which can take about 20-30 minutes.
Let it sit for 5-10 minutes
I removed the frittata from the pan by running a small offset spatula around the edges. This loosened it up which made it easier to take out.
Allow it to cool before serving.
