You know eating breakfast is important but putting that into practice can be a challenge. These frittatas are your new best friend. By making them in a muffin pan, they are portion-controlled and easy to eat on the go. Plan ahead and make them on Sunday night and you have breakfast for the week.
I used zucchini in this recipe but you can add kale, spinach, bell peppers or any other vegetables you like. They are also awesome with Canadian bacon.
Ingredients:
1 Tbsp olive oil
3 eggs
3 egg whites
1/4 tsp salt
a pinch of cayenne pepper
1 garlic cloves, finely chopped
1 cup shredded low-fat cheese
3/4 cup zucchini, chopped in small cubes
1/2 onion, chopped
Makes 12 mini frittatas
Directions:
1. Preheat oven to 350° F and lightly spray muffin pan with oil.
2. Heat oil in a small frying pan over medium heat. Add onion and zucchini (or other veggies you like) and cook until soft and lightly browned. Salt to taste.
3. In a large bowl beat eggs, salt, cayenne pepper, garlic until blended. Add the cheese and veggies mixture and mix well.
3. Spoon mixture into muffin cups, about 1/4 cup each. Bake for 20-22 minutes. Remove from pan and serve, or pack into separate sandwich bags and place in refrigerator.