Individual Baked Chilli, Vegetable & Goats Cheese Frittatas

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So, when I was experimenting with sauces the other day I was thinking up ways to use Hot Chilli Sauce. I’m a fan but the rest of the family not so much so “individual” was the way to go.  It was cold outside and it was early morning so eggs seemed the next logical step.  Rumaging around the fridge for ingredients was next and frittatas always seem to me to be a good way to use up crisper lurking veggies.  A light bulb went off (in my head) and Baked Chilli, Vegetable & Goats Cheese Frittatas was the answer that came to me (random thoughts happen to me all the time!).

You could call these some form of baked eggs but frittatas is what I have gone with to make it you know, a little bit fancy.  I mixed the eggs up in 2 batches one with and one without the hot chilli sauce but the veggies were all cooked together.

I think these would be great for a Mothers Day Brunch as well if you are needing to drop any hints to anyone!

Individual Baked Chilli, Vegetable & Goats Cheese Frittatas

Ingredients

  • 6 eggs
  • 2 - 3 tsp Hot Chilli Sauce (depending on how spicy you like your food)
  • salt & pepper to season
  • 2 Tbsp grated parmesan cheese
  • 2 Tbsp olive oil
  • 1/2 onion, finely diced
  • 2 garlic cloves, crushed
  • 2 - 3 sprigs fresh parsley, finely chopped
  • 3/4 C mushrooms, thinly chopped
  • 3/4 C red capsicum, finely sliced
  • 1 C baby spinach leaves
  • 1/3 C goats cheese, crumbled
  • extra parmesan and parsley to garnish

Instructions

  1. Preheat the oven to 200 degrees and grease 4 cup sized ramekins with a bit of butter or oil
  2. Whisk eggs, salt, pepper, hot chilli sauce and parmesan together in a bowl and set aside.
  3. Heat olive oil in a fry pan add the onions and garlic and saute for a few minutes until the onion starts to soften. Add the mushrooms and capsicum and cook for about 4 - 5 minutes, stirring until the vegetables are soft. Add the baby spinach and parsley and stir for about 1 minute until they start to wilt.
  4. Divide up the vegetable mixture into the 4 ramekins and then top with the egg mixture. Add the goats cheese evenly across all 4 ramekins and bake in the oven for 12 - 15 minutes or until the eggs are cooked and lightly browned on the edges.
  5. Remove from the oven and garnish with the extra parmesan and parsely
  6. Enjoy!
http://www.boiledeggsandsoldiers.com/2015/04/individual-baked-chilli-vegetable-goats-cheese-frittatas/

If you like Frittatas you may also want to check out this or this or even these which are good in lunch boxes too.

Do you Hot Chilli?  How do you like your eggs?

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2 comments on “Individual Baked Chilli, Vegetable & Goats Cheese Frittatas

  1. Liz @ I Spy Plum Pie
    April 28, 2015 at 7:26 am

    What a fabulous idea for a fancy breakfast or a deliciously easy lunch! Love anything that helps use up veggies lurking in the fridge as well! Thanks for joining in the linkup again!

    • Vicki
      April 28, 2015 at 9:15 am

      I think I might treat myself to this one for lunch today! x

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