Breakfast on the Go!
Eating healthy means eating breakfast is a must. Trouble is, a lot of people say they have no time to make it. The best way to solve this conundrum is to make breakfast in advance. You can make a large batch of oatmeal over the weekend and portion it out and then all you have to do is heat it up in the morning. Done.
Still, some people say that don’t even have time to heat up something. Well, I’ve got the perfect breakfast, to satisfy even that issue.
Make a batch of my Frittata Bites. They are simple to prepare and this recipe makes 24 bites. One or two bites are perfect for breakfast or even a midmorning snack. You can even add a salad and you have a perfect lunch! The options are endless. You can eat them chilled from the fridge, or heat them up quickly. You might even use them as an hors-d’oeuvre at a party, just make them in small mini cupcake pans for bite size!
The best part is, they’re very, very tasty.
Check out the recipe below and then continue on for my wine pairing idea.
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 ½ cups diced wild mushrooms
- 1 red bell pepper, diced
- 1 pound potatoes, peeled and diced
- ½ bunch of swiss chard or spinach, diced small.
- ½ cup milk
- 12 eggs
- 4 egg whites
- shredded mozzarella
- cooking spray
- 2 – 12 cup muffin pans
- Start by placing the diced potatoes into a pan and cover with water. Bring to a boil, then simmer until tender about 5-8 minutes. Drain and set aside.
- Preheat oven to 375 degrees.
- Heat the olive oil in a sauté pan over medium heat. Add in the shallot, red bell pepper and stems of the Swiss chard if using. Sauté for a few minutes until the mixture starts to get tender and then add mushrooms. Cook until the mushrooms start release their juices, add the Swiss chard or spinach leaves and continue to sauté until wilted and everything is tender, about 5 more minutes. Season with salt and pepper to taste, about ½ teaspoon pepper and 1 teaspoon or less of salt. Remove from the heat and toss in the potatoes.
- Liberally spray the muffin pans with cooking spray. Then divide the mushroom mixture amongst the 24 cups.
- In a bowl whisk together the milk, 12 eggs and 4 egg whites along with salt and pepper. Pour mixture into each muffin cup; you should have enough to fill each cup almost to the top.
- Place pans into preheated oven, bake for 12 minutes and then sprinkle a light amount of mozzarella cheese on the top of each frittata bite. Continue to bake for another 15-18 minutes until golden and cooked through.
- Remove from the oven and plop out on to a cooling rack. Let cool completely before you place in airtight containers or zip lock bags and place in the fridge for the week!
Breakfast is the only meal where it’s not customary to drink alcohol (mimosas and Bloody Marys aside). But if you serve these frittata bites for a brunch or light lunch, you can easily pair with a delicious wine.
I personally would serve a nice Albariño or a sparkling wine. The Albariño is a Spanish grape so it seems natural to pair the two. For a sparkling wine, I would try to have a blanc de blanc which is a sparkling wine that is made from only Chardonnay grapes. My favorite Albariño is from a local wine maker here in Washington: Belmonte Cellars, and my favorite Blanc de Blanc Sparkling wine is of course from Domaine Carneros. There are many much more affordable options on the market as well.
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