Individual Garden Veggie Frittatas

We always have lots of chicken eggs on hand, thanksto our flock of chickens ~ so there is always a placefor eggs on the menu for any meal.  Here's one wayI like to use them . . .

I love making these individual frittatas, they are delicious,budget friendly (great for using up odds and ends fromthe refrigerator).  Plus you can assemble them ahead,cover with cling film, place on a tray in the refrigeratorfor a few hours (or overnight), then just uncoverand place them, still on the baking tray in a 325º(F)oven until cooked through, but still a little jigglyin the center; they'll continue cooking a bit whenyou take them from the oven.


(I didn't include the cream/milk, or salt or pepper in the photo.)


As far as ingredients, almost anything goes. Good timeto use up bits and pieces!
These are the ingredients I used this time ~Rainbow Chard, sliced/chopped into smallish piecesBroccoli, cut into small pieces Zucchini, quartered and thinly slicesBell Pepper, small diceChopped Scallions (white & green parts)Julienned sun-dried tomatoes in olive oilA little grated Jarlsberg cheeseSome grated Parmesan cheese
Eggs, (about 2 to 3 eggs per person depending upon the sizeof your ramekins)milk or cream, salt and pepperOptional: Herb/s of your choice.
Just a method! No recipe needed:
Butter ramekinsHeat a little olive oil or butter in a small frying panAdd zucchini saute for a minute or two, addsmall broccoli pieces, stir for another minute or two.Then toss in the chopped Swiss Chard, stir for a momentthen cover pan and allow Chard to wilt a bit.
Remove pan from heat, and allow to cool a bit.In a bowl beat the eggs, whisk some whole milk, half and half, orheavy cream. Stir in the cooled, par-cooked veggies,then add the chopped scallions, sun-dried tomatoes,the grated cheeses, fresh or dried herb(s) of your choice, a pinch of salt and a few generous grinds of black pepper.Stir to combine ingredients, then ladle or pour into thebuttered ramekins, filling about 3/4 full.
May cover and refrigerate at this point until you're ready to bake them off.
To finish ~
Bake on a shallow rimmed baking sheet in a preheated 325º(F) oven until egg mixture is set around the edges, but removefrom the oven while centers are still slightly soft set to avoida tough frittata.  Serve with salsa or fresh chopped herbs if desired.



Good hot, or served at room temperature.They are great for breakfast/brunch, lunch or dinner.

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Just a note:
We've switched to uncured bacon. I really likeNiman Ranch Applewood Smoked, it's my favorite so far.
(No compensation from the Niman Ranch folks... just my honest opinion.)

~*~*~*~*~
Question!

Along with fresh thyme, the little flowers Iused to garnish the plates are from volunteer plants.



They popped up inside of the little heart-shaped gardenbed a few years ago. I love them, but I cannot decide ifthey are Camomile (perhaps Roman?) or Feverfew?
Does anyone have a clue? I would love to know.Thank you in advance if you can help me solve the mystery! 


Thank you for coming by today friends, I hope you are doing well. xo ~mari

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