These easy and tasty mini bakes make use of any roasted vegetables you may have, whether especially made for the dish, or any leftovers you have from other dishes. The bakes contain no flour, which makes them perfect for gluten-free guests.
They are basically baked omelet with tasty and colorful additions, and therefore perfect for breakfast, omitting the need to fry individual omelets. If you have less people to serve, you can cut the amount in half. If this is still too much for your needs, you’ll be glad to know that these tasty morsels can keep well, in an airtight container in the fridge, for up to 5 days. They will, obviously, become a bit denser with time, but will be just as tasty. Pop them in the toaster-oven for a few minutes and serve hot, or at room temperature. They are also great cold, as a light snack, with a green salad on the side.
Here I’ve used a combination of roasted eggplants, carrots, celery, zucchini, onions and cherry tomatoes. Feel free to use any other roasted vegetables you have.
Note: for best results, I highly recommend not using pre-grated cheese. It contains additives that help keep the cheese separated in the bag, but change its’ texture and flavor, especially when baked. Nothing will taste as good as real cheese that you grate prior to using.
Prep time: 10 minutes (once you have the roasted vegetables)
Baking time: 20 minutes
4 XL eggs
2.5 oz (70 grams) sharp cheddar cheese, coarsely grated
2.5 oz (70 grams) feta cheese
1 tsp salt
½ tsp freshly ground black pepper
Dash Cayenne powder
3 cups roasted vegetables, cut into medium size cubes (see below)
1. Preheat the oven to 400F (205C). Place baking cups in a muffin pan.
2. Whisk the eggs in a large bowl. Add the cheddar and feta cheese, the salt, pepper and cayenne. Mix well, crumbling the feta cheese with a fork, and add the roasted vegetables. Mix gently and divide the mixture between the baking cups.
3. Bake for 20 minutes, until the bakes are puffed and golden. Serve immediately, or at room temperature.
Roasted vegetables: Prep time: 15 minutes, Roasting time: about 45 minutes. Preheat the oven to 450F (230C). Line a baking pan with foil and baking paper. Cut the vegetables you plan to use into medium size cubes. Place in a bowl and season with salt, freshly ground black pepper and a drizzle of olive oil. Add to the prepared pan, in one layer. Place in the oven and roast for about 45 minutes, or until the vegetables are roasted through. Bring to room temperature and use in the recipe.
In the recipe above, I’ve used eggplants, carrots, celery, garlic, cherry tomatoes, as seen in the photos. I’ve also added some roasted zucchini and onions, leftovers from another batch.