By Krista Vieira
- Nonstick cooking spary
- 4 large eggs
- ¼ cup milk (almond, soy, and coconut milk can also be used)
- ¼ tsp. black pepper
- 1/8 tsp. salt
- ¼ cup grated Parmesan cheese
- ¼ cup thinly sliced ham or chicken, chopped, or diced mixed peppers (add whatever you like really, so long as you cut it into small pieces)
- 1 Tbsp. chopped fresh Italian parsley leaves (or use whatever herbs, fresh or dried, that you like)
Preheat the oven to 375 degrees.
Spray a mini muffin tin with nonstick spray.
Whisk eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham (or whatever filling you chose), cheese, and parsley.
Fill prepared muffin cups almost to the top with the egg mixture.
Bake until the egg mixture puffs up and is just set in the centre, about 8 to 10 minutes, depending on your oven.
Using a rubber spatula, or a knife, gently loosen the frittatas from the muffin cups and slide onto a plate.
Whole Wheat Buttermilk Pancakes
Makes about 16 pancakes
- 1 cup whole wheat flour
- 2/3 cup all-purpose flour
- 1/3 cup toasted wheat germ
- 1 Tbsp. packed brown sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 3 Tbsp. unsalted butter, melted
- 2 ¾ cup low-fat buttermilk (if you don’t have buttermilk, you can make sour milk by adding 1 Tbsp. of lemon juice to a glass measuring cup and then add enough low-fat milk to make 2 ¾ cups; let sit for 10 minutes to thicken)
- 2 large eggs, lightly beaten
- Cooking spray
- Pure maple syrup, for serving (optional)
- Raspberries, for serving (optional)
Preheat oven to 200 degrees. Whisk together flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.
Heat a griddle or frying pan over medium heat. Stir together melted butter, buttermilk (or sour milk), and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy).
Generously coat the griddle or frying pan with cooking spray. Working in batches, pour ¼ cup of batter for each pancake onto the pan. Cooking until the surface bubbles and the edges are slightly dry, 3 to 4 minutes. Turn pancakes; cook until undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in the oven.
Divide pancakes among four plates. Serve with maple syrup and berries, if using, or plain yogurt and berries.