Mini Frittata Muffins
Servings: 12 frittatas
Equipment
- 1 Muffin Pan
Ingredients
- 7 large eggs
- ⅓ cup milk
- 1 pinch sea salt
- 1 pinch black pepper
- ¼ cup onions diced
- ½ cup fresh spinach leaves coarsely chopped
- ⅓ cup feta cheese
- ¼ cup roasted red peppers chopped
- ¼ cup mushrooms finely chopped
- Butter for greasing muffin pan
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, beat eggs, milk, salt, and pepper until blended.
- Stir in all other ingredients and mix well.
- Spoon about ¼ cup of the mixture into each of the lightly greased muffin holes.
- Bake until just set, about 18 to 22 minutes.
- Store frittatas in an airtight container in the refrigerator for up to four days. You can reheat one or two frittatas in the microwave for 30-45 seconds, just until warm.
- This is a fun recipe for experimenting with different ingredients based on your tastes. You can change the veggies and cheese and add meat for extra protein!