Veggie Frittata Muffins
These frittata muffins are a great breakfast! Both eggs and cheese are loaded with protein. Veggies provide antioxidants, fiber, and vitamins. The vegetable ingredients in this recipe are flexible. Incorporate your favorite seasonal veggies! This recipe makes several servings so it’s the perfect weekday time-saver!
Ingredients
- 1-2 Tbsp. olive oil
- Dash of salt & pepper
- 1 tomato, chopped
- 1 small onion, chopped
- 4 asparagus spears, chopped
- 1/2 pepper, chopped
- 1-2 handfuls spinach
- 1 dozen organic, pasture-raised eggs
- Feta cheese, sprinkled to taste
Directions
- Preheat oven to 350 degrees.
- Drizzle olive oil in medium-sized pan. Sauté vegetables until slightly tender and set aside.
- In a bowl, whisk eggs. Add a sprinkle of salt and pepper.
- Spray a muffin tin with canola oil and add veggies evenly.
- Pour egg mixture over veggies. Sprinkle with feta cheese on top.
- Bake for 25-30 minutes.
- Remove muffin tin from the oven when muffin tops are set.
- Remove from tin. Store muffins in the fridge for a time-saving breakfast when short on time.
