Every morning when I am at work in a large office, I see more than a few people show up with their breakfast in a McDonald's, Dunkin Donuts or Tim Horton's bag. I know these places have come up with a few decent options that won't kill ya but generally speaking I cringe a little. I'm not saying that sometimes on a road trip we don't grab a breakfast sandwich at one of these places to get the show on the road. We do. Maybe...two, three times a year? It's the everyday or multiple times a week that makes the cringe happen. My friend Jenny bought me a new cookbook for my birthday this year called Simple, Fresh & Healthy, which was written by Linda Hafner, a woman who's family owns a huge farmer's market here in Syracuse.
cauliflower, I say give this a try anyway. By the time you cook it with all the other ingredients, it's not all that noticeable and it is a very nutrient rich veggie believe it or not.
Cauliflower Frittata Muffins (Linda Hafner)
2 TBS olive oil
2 cups minced sweet onion
1 TBS minced garlic
5 cups cauliflower chopped into 1/2 inch pieces
1 cup chopped bell pepper, red, yellow or orange
1/4 cup unseasoned breadcrumbs
3 TBS minced fresh basil
10 large eggs
3 TBS minced fresh parsley
1 cup crumbled feta or goat cheese
salt and pepper to taste
Preheat oven to 350. Use cooking spray to grease bottom and sides of 12 muffin tins. Heat oil over medium heat, add onion and saute until soft, about 4 min. Add the garlic, cauliflower, and peppers. Cover and cook until tender, about 6 min. Remove from heat. Add the breadcrumbs and basil and stir to combine.
Crack the eggs into a bowl and whisk until smooth. Stir in parsley and cheese and add to the cauliflower mixture. Divide evenly among 12 tins and bake until firm about 30 min.