Mini Vegetable and Bacon Frittatas

Makes 6 mini frittatas


2 eggs
4 egg whites (or 3 additional whole eggs, if you prefer)
1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon garlic powder

3 slices bacon

1/8 cup small diced onion
1/4 cup small diced tomato, seeds removed

1/4 cup shredded or small diced zucchini
1/4 cup finely grated cheese (I used asiago, but use any hard cheese you prefer)

4 leaves fresh basil, torn


Preheat oven to 350 degrees F.


In a medium bowl, beat together egg and egg whites/whole eggs. Add salt, pepper and garlic powder.


Coat 6 cups of a muffin tin with cooking spray and set aside.

In a frying pan set to medium high heat, cook bacon for 4 minutes per side. Place strips on a paper towel lined cutting board. Let bacon cool then chop into small pieces.

Divide chopped bacon, onion, tomato and zucchini between the muffin tins. Top each muffin cup with the beaten eggs.

Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.

Remove pan from oven and top frittatas with grated cheese and basil. Let cool for about 5 minutes before running a small knife alongside each frittata to release it from the pan. Serve warm.



* Tip: Keep refrigerated for up to 4 days. To reheat two at a time, microwave on high for 30 seconds.