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Mini Veggie Frittatas
Nb persons: 8
Yield: 16 mini frittatas
Preparation time: 15 minutes
Total time: 30
Source: Livestrong
| This is a great way to get some easy protein in the mornings, and baking them in muffin tins is instant portion control. I bake a large batch at the start of the week and have all my breakfasts covered. The amounts here are approximated, I usually just defrost a whole bag of spinach and chop a whole jar of roasted red peppers and mix that together with a small tub of chevre and however many eggs I have on hand. | |
| 10 | Eggs |
| 3/4 cup | Roasted Red Pepper |
| 5 oz | Crumbled Goat Cheese |
| 2 cups | Spinich, Chopped, Frozen |
| 3 tbsp | Milk |
Directions
1. Microwave spinach on high for two minutes. Wring with hands to drain excess liquid.
2. Beat eggs and milk in a small bowl.
3. Mix in goat cheese.
4. Add veggies and salt and pepper to taste.
5. Pour muffin tins coated with canola cooking spray.
6. Bake at 350 degrees for 12 to 15 minutes, or until firm and just golden on top.
7. Once cooled, you can store the frittatas in the fridge. To warm you can microwave for 20 to 40 seconds to reheat, or pop them in a toaster oven for about a minute.
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