Getting ready for meal prep Sunday? Add in these mini egg frittatas (also known as egg muffins) for a delicious breakfast or even a snack! Loaded with quality protein from the eggs, vitamins and minerals from the veggies and perfectly portable as well- great for when you’re short for time and need something that’s on the go for school or work.
The possibilities and combinations are endless as they are completely customizable to your taste buds. Toss in some broccoli, carrots, tomatoes, chilli, different cheeses and herbs… Vegetarian or non vegetarian… egg whites only or not. This is the beauty of healthy balanced eating!
Recipe (Makes 7 frittatas):
Ingredients:
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7 Large eggs
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¼ cup fat free milk
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Handful of washed spinach leaves
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½ cup mixed peppers
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½ teaspoon black pepper
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50g feta cheese
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Spray ‘n cook for the muffin tin
Method:
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Preheat the oven to 180 degrees Celsius.
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Spray a muffin tin with spray n cook.
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Crack 7 large eggs into a large bowel. Pour 1/4 cup fat free milk into the egg mixture. Whisk well together.
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Chop up the spinach and mixed peppers.
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Dice the feta.
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Add the spinach, peppers, feta and black pepper to the egg mixture and combine.
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Using a ladle, pour the egg mixture into the muffin tins.
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Place the muffin tin into the oven, for 15-20 minutes.
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Enjoy! It’s a goodie, I promise!
If you want to store the frittatas in the freezer, let them cool completely after coming out of the oven, wrap individually in plastic wrap and transfer into a large zip lock bag or sealed container. Freeze for up to one month.
To serve from the freezer, either thaw overnight in the refrigerator and rewarm in the microwave or oven or take directly from the freezer to the microwave and heat until defrosted and warmed.
They may be stored in the refrigerator too, for up to 4 days.
Shani
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