Mama’s Mini Frittatas
These easy, and super-customizable, mini-frittatas are delicious, nutritious and a crowd pleaser! Enjoy!
This is my favorite frittata recipe because it can be 100% customized to fit your diet and make your taste buds happy. The muffin-sized portions are the perfect size (I could eat all 6 for breakfast), and you can mix up your ingredients to satisfy ALL of your savory cravings! EGGS are an amazing source of protein and OMEGAs!
Fun to make, quick to cook, and yummy to eat! Try some of the other ‘optional’ ingredients listed – get creative!
2 – 3 Eggs
½ Cup chopped kale or spinach
3 Tablespoons shredded mozzarella cheese
¼ Cup finely chopped chicken/turkey sausage
3 teaspoons of milk (use coconut or rice milk for dairy/nut free)
Pinch of salt & pepper
Cooking spray (I use safflower)
Vegetarian: substitute meat for other veggies like: zucchini, squash, tomatoes, onion, scallions, broccoli, asparagus, peppers, meat-free sausage, peas, carrots or green beans.
Dairy-free: remove cheese and milk, and use coconut, almond or rice milk.
Other options/combos that we love in a frittata:
- Turkey bacon, brie cheese, arugula
- Potatoes, cheddar, scallions – sour cream on top
- Sweet onion, kale, tomato, feta cheese
- Spinach, goat cheese, roasted zucchini, red onion
- 1 cup frozen peas, carrots, green bean mixture
Let’s get cookin’ –
Step 1: Preheat oven to 350 F
Step 2: Crack 2 – 3 eggs into medium bowl then add milk, salt & pepper and whisk well
Step 3: Spray 6 cups of muffin tin with cooking spray (wipe off excess)
Step 4: Pour egg mixture evenly into the 6 greased muffin tins
Step 5: Add veggies, meat, cheese, etc. to each cup
Step 6: Place muffin tin in oven on center rack for 12 – 15 minutes or until toothpick comes out clean – let cool 5 minutes
Step 7: Use fork to remove frittatas and place on toast
Step 8: Serve with juice (and hot sauce!)