Mini Frittatas

from April Anderson
Just Another Natural Nut

This is a very simple on-the-go meal to create, good to eat hot or cold and the beauty of it is you can create large batches to freeze.

Ingredients

•  6 eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Now lets add on

• 1 1/2 cups of fresh veggies (a mixture of any of these will do or just one...doesn't matter.  Spinach, onions, peppers, mushrooms, broccoli, cauliflower and tomatoes.  This is a great way to use up ready to scrap veggies in your fridge
• 1 cup of shredded cheese of choice or not.  If you choose not to use cheese then add 1 more cup of veggies
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Oil 12 muffin cups.  If you prefer not to have to deal with the mess of cleaning the tins after (they do get messy, use parchment paper muffin cups.  I haven't used silicone yet so I can't say that it will be mess free) 
2. Heat olive oil in a skillet over medium heat; cook and stir your veggies in the hot oil until softened, 5 to 10 minutes. If you are using spinach add that near the end as it only needs a few minutes to wilt.  Don't cook the tomatoes, just add them cold to the egg mixture
3. Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup. Top with halved grape tomatoes
4. Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.  You will know they are ready by gently pushing on the top with your finger.  it will feel spongy.  Let sit for a few minutes.
5. If you are going to freeze, prepare in containers, set in fridge first and then place in freezer
   

0 Comments

​