Individual Garden Veggie Frittatas

We always have lots of chicken eggs on hand, thanks
to our flock of chickens ~ so there is always a place
for eggs on the menu for any meal.  Here's one way
I like to use them . . .

I love making these individual frittatas, they are delicious,
budget friendly (great for using up odds and ends from
the refrigerator).  Plus you can assemble them ahead,
cover with cling film, place on a tray in the refrigerator
for a few hours (or overnight), then just uncover
and place them, still on the baking tray in a 325º(F)
oven until cooked through, but still a little jiggly
in the center; they'll continue cooking a bit when
you take them from the oven.

(I didn't include the cream/milk, or salt or pepper in the photo.)

As far as ingredients, almost anything goes. Good time
to use up bits and pieces!

These are the ingredients I used this time ~
Rainbow Chard, sliced/chopped into smallish pieces
Broccoli, cut into small pieces 
Zucchini, quartered and thinly slices
Bell Pepper, small dice
Chopped Scallions (white & green parts)
Julienned sun-dried tomatoes in olive oil
A little grated Jarlsberg cheese
Some grated Parmesan cheese

Eggs, (about 2 to 3 eggs per person depending upon the size
of your ramekins)
milk or cream, salt and pepper
Optional: Herb/s of your choice.

Just a method! No recipe needed:

Butter ramekins
Heat a little olive oil or butter in a small frying pan
Add zucchini saute for a minute or two, add
small broccoli pieces, stir for another minute or two.
Then toss in the chopped Swiss Chard, stir for a moment
then cover pan and allow Chard to wilt a bit.

Remove pan from heat, and allow to cool a bit.
In a bowl beat the eggs, whisk some whole milk, half and half, or
heavy cream. Stir in the cooled, par-cooked veggies,
then add the chopped scallions, sun-dried tomatoes,
the grated cheeses, fresh or dried herb(s) of your 
choice, a pinch of salt and a few generous grinds of black pepper.
Stir to combine ingredients, then ladle or pour into the
buttered ramekins, filling about 3/4 full.

May cover and refrigerate at this point until you're 
ready to bake them off.

To finish ~

Bake on a shallow rimmed baking sheet in a preheated 325º(F) 
oven until egg mixture is set around the edges, but remove
from the oven while centers are still slightly soft set to avoid
a tough frittata.  Serve with salsa or fresh chopped herbs
 if desired.

Good hot, or served at room temperature.
They are great for breakfast/brunch, lunch or dinner.


Just a note:

We've switched to uncured bacon. I really like
Niman Ranch Applewood Smoked, it's my favorite so far.

(No compensation from the Niman Ranch folks... just my honest opinion.)



Along with fresh thyme, the little flowers I
used to garnish the plates are from volunteer plants.

They popped up inside of the little heart-shaped garden
bed a few years ago. I love them, but I cannot decide if
they are Camomile (perhaps Roman?) or Feverfew?

Does anyone have a clue? I would love to know.
Thank you in advance if you can help me solve the mystery! 

Thank you for coming by today friends, I hope you are doing well.
xo ~mari


  1. What a delicious idea! I've never thought of doing individual frittatas. Your garden is lovely.


  2. G'day! Looks WONDERFULLY healthy indeed, TRUE!
    I LOVE cooking and baking from herbs etc from the garden too!
    Cheers! Joanne
    What's On The List

  3. I googled images of your flowers and I cannot distinguish, both are lovely. I love your recipe this week. I never have the proper dish. My small ramekins are too small, I would need three to make a single serving.

  4. They look like my feverfew..would have to see the leaves more..they seem a bit taller..I have feverfew and another that is almost it's twin..but taller and teh leaves are different..but both have tiny little daisy heads like yours..wish i could remember teh name of the other..they were given to me.. a tad airier if possible:)

    The Frittatas look so special..individual do that don't they?
    What a very pretty bench..my front bed beck..the iron gave way..rust after all these yrs.. so it's gone..yours would be a marvel there:)

  5. I love the idea of individual frittatas just like this. I haven't fresh herbs in my garden but I will admire your garden through these pages.

  6. that looks delish, i am just about out of food here and need to muster up something besides candy all day... i would say your plants are feverfew, they self sow like mad for me when i lived in marin and the cooler climate, i think of chamomile as fuzzy. they are beautiful i love volunteers, especially since i am so darn lazy these days i need others to do the work for me!

  7. Thank you Bonnie!

    Hello Joanne, I agree-- the garden in spring and summer provides plenty of fresh inspiration for food preparation.

    Hi Ms. Lemon, I found the ramekins on amazon.com, they are by Royal Dolton for Gordon Ramsay... I admit I didn't pay careful attention to their capacity and was surprised they hold a little over 8 ounces -- too large for most dessert or side portions so I use them more more main course servings.

    Monique, this bench is aging out in the garden too, and will eventually need to be replaced ~ it's odd, I thought you had one just like it? My imagination, I suppose! Thank you for the plant ID help. Probably feverfew... (wish it was chamomile!) But I'll cherish it anyway. :o)

    Val, I'm so glad if you get some enjoyment from the garden here, it would be such a pleasure to share the herbs with you!

    Jain, ya, the more I look on line I think it is feverfew... oh well, not such tasty tea then! Me too, love those volunteer plants (except I have lupine, hollyhocks, foxgloves and others which are becoming pests!) Breaks my heart to pull up those potential beauties which just happened to plant themselves in the 'wrong' place! Oh well, cannot really complain!

    Have a great weekend everybody!

  8. Never thought to make individual frittatas. Great idea! Here lately mine have been made with sauteed zucchini & onions with sliced tomatoes on top.

    I'll second the Niman recommendation. Once or twice a year I'll buy one of their small boneless hams. Wonderful flavor!

  9. Method cooking is my preferred way and what a wonderful start to the day with a beautiful little ramekin! Volunteer flowers and thyme are a must addition :)

  10. Mari,
    Whatever the flowers are, they are beautiful! What a beautiful picture indeed! I would LOVE to sit there on that bench and take it all in.

  11. Thank you Cindy, Mary and Will for your very kind comments! I really appreciate them.

  12. You're truly well informed and very intelligent. You wrote something that people could understand and made the subject intriguing for everyone. I'm saving this for future use.

    Nightlife in Singapore


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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