The celebration of gluten-free holiday food continues today at Carrie’s blog Ginger Lemon Girl. This week’s theme is Holiday Breakfast and Brunch. Be sure to swing over to Carrie’s and check out all the tasty recipes that will roll in over the next few days!
When I think of holiday breakfast and brunch, I have visions of waking up at the crack of dawn to get the bread baking, the fruit displayed, the bacon frying, the pancake batter mixed, the table set. But honestly, on a leisurely holiday morning who wants to roll out of bed before the rooster crows to cook? Even foodies like me want to catch a few extra z’s on Christmas!
The great thing about these little frittatas is that they’re a snap to make and cook up quickly in the oven…no strategic flipping required. Served with a mixed green salad and a big platter of fresh fruit, they’re a perfect brunch item for a lazy Christmas morning. And as a bonus, they couldn’t be healthier. Packed with spinach and onions, the frittatas deliver both vitamins and protein in just a two or three bites.
More Healthy Holiday Tips…
Mini Florentine Frittatas – makes eight
1 tablespoon extra virgin olive oil
1/2 small red onion, finely chopped
3 garlic cloves, finely chopped
1 (10 ounce package) frozen spinach, thawed and squeezed as dry as possible of all liquid
6 large eggs
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/4 tsp. freshly ground nutmeg
Preheat oven to 400 degrees F. Lightly oil eight cups of a standard muffin tin with coconut or olive oil. Set aside.
In a small skillet, heat olive oil over medium. Add onion and cook, stirring often, until soft and translucent—about 5 minutes. Stir in garlic and spinach. Cook for 1 minute. Remove from heat and set aside to cool slightly.
While vegetable mixture cools, whisk together eggs, salt, pepper, and nutmeg in a 4-cup liquid measure. Whisk in the vegetable mixture. Pour the frittata batter evenly among the greased muffin cups. Bake for 16-18 minutes until puffed and golden. Remove from pan and serve. Serve right away.