Mini Egg Frittata
We are now 10 days into the new year and many of you are looking for easy healthy ways to grab food on the go! I personally am not the biggest breakfast eater however I understand that it is the most important meal to start your day. Mini egg frittata’s are a great way to meal prep breakfast on the go and can be done in advance 2-3 times a week. My recipe is simple and easy and does not require a lot of time. You can practically put any of your favorite vegetables or meat into the eggs and if you want a more healthier version use egg whites. Let me know what you think…. Happy Eating!
Mini Egg Frittata
Serves: 12 muffins
Prep: 10 minutes
Cook: 15 minutes
Ingredients
Approximately 10-12 egg whites (16 ounce container of egg whites)
1-1.5 cups of grated cheddar (or your favorite cheese)
2 bell peppers, chopped
1 large handful of fresh spinach, chopped
1 teaspoon
Fresh cracked pepper
Optional:
Bacon, broccoli, tomatoes, onions, etc.
Instructions
- Mix the chopped peppers and spinach together in a bowl.
- Sprinkle with the no salt seasoning and toss to coat.
- Generously coat a 12 cup muffin tray with nonstick cooking spray.
- Divide the veggies among the cups and top each with a generous sprinkling of cheese.
- Pour the egg whites evenly over the veggie cups and add a pinch of salt to each.
- Bake at 350 degrees for 15-17 minutes or until the eggs are set and just golden.
