Inspired by the Cutting Veg’s Mini Cauliflower Goat Cheese Frittatas, which I slightly revised for this recipe
I thought I would try making this recipe since I had goat cheese, thyme and egg I wanted to use. I thought it would be interesting to substitute beet rice for the original cauliflower rice (thinking it would make my frittata purple- it didn’t), but it still tasted delicious! I hope to try this recipe with riced carrot or riced broccoli next time
I really loved this recipe because it had a lot of ingredients I already had at home, is easy to make, healthy and so delicious!
Here’s how I made my…
Mini Vegetable Goat Cheese Frittatas
- 1 tsp olive oil (or other oil/fat)
- 1/2 yellow onion, chopped
- 1/2 cup vegetable rice of choice (I used beet)* if frozen, cook according to package instructions
- 1 clove garlic, minced
- 1/2 teaspoon fresh thyme
- salt + pepper
- 6 eggs
- 2 tablespoons almond milk
- soft goat cheese (to top frittatas)
- fresh herbs to top (optional)
Preheat the oven to 350 F. Spray 8 cups of a muffin tin with nonstick cooking spray.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until starting to brown, 2 to 4 minutes. Add vegetable rice and cook until just tender, about 2-3 minutes. Add garlic, thyme and season salt and pepper. Stir and remove from heat.
While vegetable rice is cooking, whisk together eggs (and egg whites, if using), almond milk, salt, and pepper. Allow the rice mixture to cool a bit (as to not scramble the eggs) before adding it to the egg mixture. Stir to combine. Add egg mixture to muffin tins.
Bake for 25-30 minutes, or until the eggs are set and puff in the tin. Allow frittatas to cool for a few minutes before taking them out of the tin. Add desired amount of goat cheese to the tops of the muffins, if using and top with fresh herbs (I used parsley and thyme).
Hope you enjoy and let me know if you ahavabite!