Lately it’s been hard to write about anything other than training for the LA Marathon, but luckily I have friends who keep me honest. A few weeks ago on the blog, I promised to post a ton of upcoming recipes, and as my friend so kindly reminded me, I only posted two recipes. Since I also made a deal with this same friend that I would post one recipe a week when I first started this blog (definitely broke that deal!), I needed to bite the bullet by writing a recipe post.
I have been sitting on this recipe since Vegas in November! As usual, inspiration struck at a restaurant when I was served a brie and butternut squash filled quiche. It was delicious so immediately I wanted to recreate a healthy version at home.
- grapeseed oil for the mini muffin tins
- 8 large eggs ( or 4 large eggs and 6 eggwhites)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons low fat sour cream
- ¼ cup cubed brie
- ¼ cup freshly grated Parmesan
- ⅓ cup sautéed butternut squash
- ¼ cup artichoke hearts in water, water removed
- Preheat the oven to 375 degrees F.
- Oil 2 mini muffin tins (each with 24 cups) with grapeseed oil.
- Whisk the eggs, sour cream, pepper, and salt in a large bowl to blend well.
- Stir in the cheeses, butternut squash and artichoke hearts.
- Fill prepared muffin cups almost to the top with the egg mixture.
- Bake until the egg mixture puffs and is just set in the center, about 10 to 15 minutes.
- Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a plate.
It took two attempts to get this recipe right. The brie and butternut squash make for a perfect pairing but you could easily substitute the brie with another cheese that you enjoy. I know the Bear is not a fan of brie, so I ate a lot of frittatas on my own!
Question: How do your friends keep you honest?