I am playing around with eating whole eggs again. Results are to be continued. In the meantime, I have been batch cooking frittatas for one of my clients who needs to up her protein for their athletic endeavors. Here is a simple recipes to make frittatas as part of your weekly batch cooking.
- 12 eggs
- 2 cups of minced bacon in ⅛ inches
- 1-2 T of garlic infused olive oil
- 1 t of black pepper
- 2 t of sea salt
- 2 cups of diced zucchini, roasted
- 1 cup of diced potatoes, roasted
- 2 cupcake baking sheets
- 2 inch baking cups
- Preheat the oven to 450F.
- In a large sauce pan, at low medium heat cook the bacon until slightly crispy. Turn off the heat.
- Crack the eggs into a large bowl with salt, pepper, and olive oil. Mix the ingredients together.
- Add and mix the cooked bacon and leftover bacon fat with the roasted zucchini and potatoes in the egg mixture.
- In a cupcake sheet, add the baking cups to each mold.
- Pour about a 1/4 cup of the mixture into each baking cup.
- Place filled cupcake sheets in oven for about 25 minutes.
- At 25 minutes, poke one of the baked frittatas with a wooden stick (think chop stick or small knife). If nothing sticks to it, it is definitely ready. Continue cooking for a couple of more minutes if the stick is still covered with a watery goo. The eggs will continue to cook after they are taken out of the oven, so be careful not to leave them much longer in the oven. In my opinion, dried up frittatas are not that tasty...
- When ready and slightly golden on top, take the frittatas out of the oven and allow them to cool for 5 minutes.
This recipe makes about 4 servings as a main protein dish. Makes about 8 servings as a side dish