A few weekends ago I went to the farmer’s market with a friend, and stumbled upon a booth selling big baskets of okra. I have only had okra once in my life. Up until this summer I could not draw you a picture of okra to save my life, and I definitely did not know how to cook it. I do love a good challenge though, so I left the farmer’s market with two peppers, one squash, and one big basket of okra. That evening I made a light summer vegetable pasta with spices and fresh farmer’s market produce- it was delicious! I clearly underestimated how much okra was in that little basket though, because after dinner for two, I still had half the basket left. Thus, these little okra frittata cups came into being.
This recipe was a weekday concoction that turned out much better than I thought it would. I admit, these frittata cups kind of look like little brains in this picture, however that is because I took the picture several hours after having cooked them, and they had fallen some. If you serve these okra cups immediately after cooking they will be puffed up, more like a muffin top. Do not let that discourage you though, they are delicious either way- puffed up or not. Perfect for appetizers or as a healthy protein kick with your lunch or dinner, you have no reason not to try them. Enjoy!
- 6 eggs
- ½ cup skim milk
- ¼ teaspoon back pepper
- Several dashes of salt (as desired)
- ½ cup seasoned bread crumbs
- ¼ teaspoon garlic powder
- ½ teaspoon dried Oregano
- 1/3 cup shredded cheese- I did about ¼ cup parmesan and a handful of Cheddar
- 1 Tablespoon vegetable oil
- 1 cup sliced okra
- Preheat the oven to 375 degrees and very thoroughly spray 2 mini muffin tins with nonstick spray.
- In a large pan, heat one-tablespoon oil on medium high heat, and sauté the sliced okra for five to ten minutes, depending on how crisp you like your okra.
- In a large bowl whisk together the eggs, milk, breadcrumbs and spices.
- Rinse the okra, remove the ends, and chop into thin coins.
- Stir the cheese and okra slices into the egg mixture, and ladle into the mini muffin cups. (You can fill each cup almost to the top!)
- Bake for 8- 10 minutes, or until the egg mixture puffs up in the center and the egg has set.
- Using a butter knife, loosen the frittatas from the muffin cups. Best when served immediately.
Notes and Tips!:
- Store in a covered container in the refrigerator for up to a week. Microwave for a few seconds to heat all the way through and enjoy!
- Suggestion- try adding crumbled vegetarian “sausage” to the mix. “Sausage” usually bakes really well with eggs and provides great flavor and protein!
- Adapted from: Food network mini frittatas
- If you like this recipe, you may also like my Red Pepper Quiche Cups!