tortilla espanola I made last week, except smaller and with different veggies... but same general idea.
The beauty of this recipe is threefold: you can use just about any combination of flavors in it, they are easy to make ahead then grab and go as you need, and they're healthy! You can personalize these any way you like. Today I used cheddar, shallots, tomatoes, broccoli and bacon because that's what I had on hand. Leave out the bacon and make it vegetarian. Add more meat. Use onion instead of shallot. You can use spinach and feta, or ham and cheese, or sausage and cheese... use whatever combination floats your boat!
1 tsp olive oil
2 shallots, diced
1 C broccoli florets
1 or 2 plum tomatoes, seeded and diced
3 slices bacon, cooked crispy and cut into small pieces
1/2 C cheddar cheese
salt and pepper to taste
Special equipment: *large size 6-muffin tin (though you could use average size and eat 2 as a serving)
Preheat oven to 350. Spray the heck out of the muffin tins.
Heat oil in a small pan over medium heat and sautee shallots until soft. Set aside.
Microwave broccoli with a tbsp of water for 1 minute to precook them a little bit. Drain, and set aside.
Beat the eggs in a large bowl. Sprinkle with salt and pepper - remember your cheese is salty so don't over do it! Mix in the shallots. Pour half of the among the 6 muffin cups. Add the broccoli, tomatoes, and bacon to the muffin tins. Sprinkle with cheese. Add the rest of the eggs.
Bake for 25 minutes. They will rise, and then fall. Eat!
Or refrigerate them - these make a great grab and go meal. These will be my breakfast or snacks for the week. You can freeze them, too, to eat later. Heck if you want, you can make these in average or even mini size muffin tins, and make ahead for a brunch buffet, too.