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Is it a Quiche? Is it a Frittata? Who cares, it’s delicious. I love making these individual breakfast bowls because they have everything you want for breakfast in one bite, and if you have guests for brunch you can customize each one to their liking. Mix up the ingredients the same way you would at an omelet bar. Quiche-tata bowl party anyone?
Here is my favorite way to make it, but go nuts!
- 1 oven safe bowl or mini casserole dish
- 1 cup Bob’s Red Mill® all purpose gluten free flour
- 1/3 cup water
- 2 tablespoons Earth Balance® original buttery spread
- 2 eggs
- 1 ½ tablespoons milk (can substitute dairy free milk of your choice)
- 2 tablespoons olive oil
- ½ tomato, chopped
- 1 clove garlic, chopped
- 4 mini fingerling potatoes or 1/3 cup russet potatoes, chopped
- 2 tablespoon shredded cheddar cheese or almond cheese
Preheat the oven to 350 degrees. Mix flour, water, and butter spread in a bowl until dough forms and then knead lightly. Press dough into the bottom and sides of the dish and bake on 350° for about 10 -12 minutes or until lightly golden brown. While it is baking, chop garlic and simmer in olive oil. Then chop the mini potatoes and cook until soft when pierced with a fork. Remove potatoes from oil and set aside to cool on a paper towel to absorb excess oil. In another bowl whisk eggs and milk then add chopped tomato and cheese. Stir in the potatoes as well. Once you’ve removed the crust in the bowl from the oven, pour in the egg mixture. Then place back in the oven for another 15-20 minutes or until egg mixture is cooked through.
This recipe makes one serving. It is gluten free and can be dairy free if the above substitutions are made to the milk and cheese.