I had a couple of egg yolks left over from the Almond Crusted Chicken Tenders that I wanted to use, so I decided to whip up a quick frittata for myself. The prep time took all of one minute, which let me relax in front of the TV with my coffee and still have a delicious, flavorful breakfast within 25 minutes. Plus, there are only two dishes to wash. The egg part of the frittata was light and fluffy, and the cornbread muffin lent some filling substance to this breakfast.
Quick Cornbread Fritatta
2 egg yolks, lightly beaten
1 egg, lightly beaten
1 tbs. 1% milk
1 tbs. curly parsley, roughly chopped
1/4 cup mild cheddar cheese, finely chopped
Large pinch baking soda
Kosher salt and freshly cracked black pepper
Non-stick cooking spray
Preheat oven to 350º.
Spray oven-safe coffee mug with non-stick cooking spray. Place muffin in the bottom of the mug, trimming muffin if necessary (mine fit perfectly!). Whisk together egg yolks, eggs, milk, parsley, baking soda, half of cheese, and kosher salt and freshly cracked black pepper. Pour into coffee mug and bake in oven 12-15 minutes until eggs are slightly set and puffed up. Top with remaining cheese and bake another 10-12 minutes until eggs are set and cheese is melted.