Cheesy Baked Microgreens Frittata
- Serves: 2
A perfect little frittata studded with chopped microgreens. This Cheesy Baked Microgreens Frittata recipe is great as is, but you can always personalize it with sautéed 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!
Selling at a farmer’s market during tourist season means TALKING A LOT to all the visitors who have never heard of microgreens. It means, fielding questions about how microgreens are for eating and not planting. And I spend a lot of time explaining how you use them— raw and on top of your meal, or in places you’d use lettuce like a sandwich, or in places you’d use herbs.
But every rule has exceptions: today we are bucking the rule about eating microgreens raw. Let’s bake some microgreens!
Categorized: Breakfast
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
Steps
- 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.
