I am a toast-and-peanut-butter-for-breakfast kind of girl, and really have been for as long as I can remember. I just love the taste and textures of a really good crispy piece of toast (like Sidewalk Citizen Sourdough) with the melti-ness and sweetness of smooth peanut butter. In fact, I love it so much that it would likely be my "last meal" if I ever had to chose one...except of course I would eat the entire loaf since calories would no longer be a concern ;)
Now having said all that, I am aware that I maybe should be eating more protein during this "most important meal of the day" and have wanted for quite some time to experiment with one of the many Pinterest recipes for these kind of "egg muffins". This creation is Pinterest inspired, but actually is my own recipe. I used to make frittatta's a lot for dinner, but the idea of a cute little individual frittata seemed like such a great idea.
When I made frittatas for dinner, I found that they always needed some sort of "big flavour" inside for them to be yummy enough (in my books anyway). In the past I have often used prepared pesto bought from the supermarket, but this time I added some of this crazy concoction called "umami paste". (Here is a link to the website because I know you might be wondering what the heck that is: http://www.laurasanttini.com/umami.html) Apparently, it's the "scientifically proven fifth taste and literally means 'savoury deliciousness' in Japanese". Who knew?
Anyway, you should all go out and buy some umami. It's mysteriously amazing.
Breakfast Egg Bake (Individual)
1 tsp olive oil
2 cups roughly chopped spinach
2 cups sliced mushrooms
½ cup diced red pepper
1 cup cheddar/mozza cheese mix (or parm)
1 tbsp Epicure Pesto Herb Mix
¾ tsp umami paste
salt & pepper to taste
Pan fry the mushrooms on medium heat until browned and a little crispy on the outside. Add the red pepper and pan fry for another minute or two until heated through.
In a medium sized bowl, crack the 6 eggs and beat. Add the spinach, pesto herb mix, umami, cheese and then the slightly cooled off mushroom and red pepper mixture. Mix well.
Add to 5 large muffin tins (pre oiled). Place in the oven at 350 for about 20-30 mins or until golden brown.