By Jess Kehoe
Need a quick grab and go breakfast, maybe a healthy after school snack for before practice, or maybe you're headed on a road trip and need some healthy finger foods for the car. In any case making these little tiny frittatas in a muffin pan is easy and versatile for sure! I've added the ingredients I used but feel free to experiment with other veggie combos, like mushrooms and cherry tomatoes, or maybe peppers and diced ham. It's like a choose your own adventure! Enjoy.
1/3 cup milk
1 clove garlic, minced (or 1/2 teaspoon garlic salt)
1/2 teaspoon onion salt
1 teaspoon dill
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1/4 cup shredded parmigiana cheese
1 small zucchini, diced small
1/2 red pepper, diced small
two handfuls of spinach, chopped
Preheat your oven to 350 degrees. Brush a muffin pan with oil or nonstick cooking spray, or use some silicone muffin cups.
In a large mixing bowl combine the eggs, milk, garlic, onion salt, dill and pepper, whisk together. Using a small measuring cup pour a tiny bit of the egg mixture in each muffin cup, enough to just cover the bottom. Then divide your veggies, cheese or other fillings into each cup. Then pour the remaining egg mixture on top to fill each muffin cup. I would advise doing a little at a time, so you don't run out before all the cups are full!
Bake for 20-22 minutes, or until the eggs are set. Enjoy warm or room temperature. Storing the remaining frittatas in the fridge.