Tuesday, August 24, 2010

Mini Frittata Quiches

I really don't like wasting food.  If we have left-over food, I really try to "repackage" it into something equally delicious.  We had a storage container with cooked rice and vegetables.  Et voila!  Mini frittata quiches!  And something new for breakfast.

Mini frittata quiches
All it took was:
4 eggs, beaten
1 1/2 cups soy milk
garlic powder
Cayenne pepper
salt and pepper
2 cups cooked rice with vegetables (tomatoes, asparagus, broccoli, onion, green beans, carrots)
2 slices whole wheat bread
grated cheese (I had a Parmesan mixture but anything would work)

Mix everything together in a bowl except for the bread and cheese.  Break up any big clumps of rice.  Use a biscuit cutter and make little rounds of bread to create a "crust" for the quiche.  Grease the muffin tins with butter and place a bread round in each tin.

Ladle into each muffin mold the egg/rice mixture. Top with some cheese. Bake at 350 for 30 minutes.  Enjoy!

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