Mini Egg Frittatas
This breakfast dish uses muffin tins can be easily adjusted to use ingredients you like and may already have, like those left-over vegetables. For the vegetables, use any combination you like, use different spices to mix up the flavor, and add more protein by incorporating turkey sausage and some cheese.
Serving Size: 1 frittata | Servings: 6
Calories: start at 90 but will vary with ingredients used
1 cup vegetables (fresh or cooked)
Spray oil (olive or avocado)
1 teaspoon pepper
1/4 teaspoon salt
Vegetable Combination Ideas:
fresh tomato and spinach | sauteed peppers and onions | roasted asparagus and feta | roasted broccoli and cheddar | sauteed mushrooms and spinach
Preheat oven to 350°F.
Crack the eggs into a mixing bowl. Add the spices and whisk until smooth.
Spray the muffin tin with spray oil. Evenly distribute the cup of vegetables into the 6 muffin spots. Pour the egg mixture over the vegetables into each muffin spot. They will be just over 3/4 of the way full.
Bake for about 20 minutes or until eggs are no longer runny.
Enjoy right away, refrigerate for up to 5 days, or freeze and use within 2 months.