Recipe: Mini Frittatas

Everything that you love about the large frittatas but in an easy to grab for a morning snack OR easy to pack for a lunch way. You can pretty much fill them with whatever you like in terms of vegetables/meats/cheeses though I like to use this as a great recipe to kind of vacuum up those leftover scraps from other dishes.

Mini Frittatas

AuthorMab

Yields12 Servings

Ingredients
 8 eggs
  cup milk
 ½ tsp pepper
 ¼ tsp salt
 ½ cup mixed diced vegetables (tomatoes, bell pepper, onions, spinach, etc)
 ¾ cup cheese (two mixed is best)

Directions
1

Preheat the oven to 375 degrees and spray a mini muffin tins (or regular muffin tins) with nonstick spray, very well.

2

Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in your desired mix ins and cheese.

3

Fill muffin cups almost to the top with the egg mixture.

4

Bake 8 to 10 minutes if you're making mini muffins, or 15-18 minutes for regular sized muffin tins.

5

Remove from the tin after they are cooled by running a knife around the edge of the tin.

Ingredients

Ingredients
 8 eggs
  cup milk
 ½ tsp pepper
 ¼ tsp salt
 ½ cup mixed diced vegetables (tomatoes, bell pepper, onions, spinach, etc)
 ¾ cup cheese (two mixed is best)

Directions

Directions
1

Preheat the oven to 375 degrees and spray a mini muffin tins (or regular muffin tins) with nonstick spray, very well.

2

Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in your desired mix ins and cheese.

3

Fill muffin cups almost to the top with the egg mixture.

4

Bake 8 to 10 minutes if you're making mini muffins, or 15-18 minutes for regular sized muffin tins.

5

Remove from the tin after they are cooled by running a knife around the edge of the tin.

Mini Frittatas

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