Mini Frittatas

~40 mins

~3 servings

Ingredients

6 Eggs

3 handfulls Spinach

1 cup Bell Pepper (diced)

1 tsp Oil

1/4 cup Milk

2/3 cup Cheese (shredded)

1/2 cup Broccoli (chopped)

Salt and pepper (to taste)

Instructions

Preheat oven to 375 degrees F. Grease a muffin tray generously.
Dice the bell pepper, spinach, and broccoli into small bite-sized pieces.
Heat a pan to medium heat. When hot, add the oil, peppers and broccoli to the pan. Cook for ~5 mins before adding the spinach. Add the spinach and cook until wilted. (1-2 mins).
In a mixing bowl, add together the eggs, milk, cheese, salt & pepper.
Add the egg mixture into the greased muffin tins to ~1/2 cup each.
Divide the vegetables into each, gently pushing them into the egg mixture until covered.
Bake in the oven for 20-25 mins or until eggs have puffed and set.
Allow to cool in the pan for ~5 mins before serving.

Notes

1/2 cup of diced ham or bacon can be added if desired
They can keep in the fridge for ~5 day and in the freezer for 3 months. To re-heat, place the eggs in the microwave wrapped in a damp paper towel for ~30-40 seconds.

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