From my kitchen to yours: Learn how to make egg frittatasposted by Jenna McClean, RD on August 26, 2015
With breakfast being one of the most important meals of the day, why do so many of us tend to skip breakfast? Do you run out of time to eat a nutritious breakfast?
I love making a batch of these egg frittatas on Sunday nights so I have breakfast ready to go for a few days. They are so easy to make, high in protein, and they satisfy you! Enjoy with a piece of fruit and you have a great breakfast!
Here are the ingredients you will need for this recipe:
- 10 eggs (or 6 eggs + 6 egg whites)
- 1 small green pepper
- 1 bag of baby spinach
- 1 container of cherry tomatoes
- salt and pepper to taste
- olive oil
See picture 1 below.
- To begin, preheat your oven to 350 degrees. Next, we want to chop the green pepper and slice the tomatoes (or any other veggies you decide to use). See picture 2 below.
- Next we want to heat about 1 Tablespoon of olive oil in a skillet. Place the chopped vegetables and the spinach into the skillet and cook until the spinach is wilted, about 3-4 minutes. See picture 3-4 below.
- Spray the muffin cups with non-stick spray (or you could use muffin liners). Spoon the sautéed vegetables into each cup. See picture 5 below.
- Beat 10 eggs, add salt and pepper to taste. You could also try using 6 eggs and 6 egg whites for an alternative! I would recommend using a measuring cup with a pour spout to make this step easier. See picture 6 below.
- Pour the beaten eggs into the muffin cups. I like to pour the egg mixture until it is about 3/4 full. See picture 7 below.
- When all the ingredients are evenly distributed, I like to take a fork and stir each cup to make sure the ingredients are well distributed. See picture 8 below
- Bake until muffins have risen and are starting to brown, about 20 minutes. They will sink down a little as they cool. See picture 9 below.
These muffins are a great on the go breakfast option. I like to portion these muffins into a plastic bag or small container so I could easily grab out of the refrigerator, pop in the microwave (about 45 seconds), and eat on my way to work.
The great part about this recipe is that it is versatile! Pick and choose your favorite vegetables to include in these frittatas! I have tried using zucchini, onion, kale, jalapeños, asparagus, mushrooms, and many other vegetables in this recipe! You could even get the family together and build a variety of frittatas depending on each person’s individual preferences!
Makes 12 small muffins
Serving size: 2 muffins
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Jenna McClean, RD is the Registered Dietitian and Health Coach at the Health and Wellness Center. To schedule an appointment, please call 317-963-2035 or schedule online at https://booknow.appointment-plus.com/6rctv2mx/.