Cheesy Baked Microgreens Frittata
A perfect little fritatta studded with chopped microgreens. This recipe is great as is, but you can always personalize it with sauteed peppers or onions, mushrooms, cooked bacon bits, or even smoked salmon. Add a cup of soup, or a simple salad, and you've got lunch!
Ingredients
- 1/4 cup microgreens or, 1/2 the microgreens from a Round Living Tray of our microgreens, chopped.
- 1 1 large egg
- 2 egg whites
- 2 teaspoons milk
- 2 tablespoons grated hard cheese
- Salt and Pepper to taste
- Cooking Spray (or oil/butter) for greasing the dish
Instructions
- Place a 1-cup ramekin (or heatproof dish, a small mug will do in a pinch) on a baking sheet and place in the oven. Preheat to 425 degrees. Meanwhile, whisk egg whites and egg with 1 Tablespoon of cheese, and milk. Add salt and pepper to your liking. Tip: If your cheese is salty, use less salt. Stir all of the chopped microgreens into the egg mixture.
- Carefully remove the hot dish from the oven. Coat with cooking spray, or if using oil/butter, very carefully oil the dish. Then, while the dish is still piping hot, pour in egg mixture and top with the remaining cheese.
- Bake until the eggs are puffed and browning, about 15 minutes.
Notes
Do not attempt to use a mason jar as a baking dish. Trust me; it will crack and you will be sad. Microgreens work really well in baked eggs because they don't require any pre-cooking to perfectly wilt as the eggs bake. Feel free to play around with the amount of microgreens you use. I sometimes use an entire tray of broccoli microgreens (about 1/2 chopped). Can't find microgreens in your area, pick up one of our kits and grow your own!