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.)

~*~*~*~*~
Question!

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