Mini Veggie Fritatta

03
Oct
2013
Mini Frittata

One of our favorite breakfast/snacks/meals on the go are Mini Veggie Fritatta.  They have all the goodness of an assortment of veggies, dense protein of the eggs, they travel well and are kind of fool-proof!  Below is a combo of ingredients that Mateo seems to like, and the things most often in the fridge when I want to make a batch.  Experiment with different combos of vegetables, cheeses and herbs/spices and tell us your favorites!

Mini Veggie Fritatta

Saute:
1 or 2 cloves minced garlic
1/4 onion, finely chopped
1 red pepper, finely chopped
1/2 head of broccoli, cut into small florets
1-2 Tbsp chopped herbs (oregano, parsley and chives are our favorites)
4 cups chopped spinach (add this right at the end, or add it raw to the egg mixture)
Whisk the cooked veggies together with 6-12 eggs (depending on how many you are making).
*If you don’t want to use as many eggs, add 1/2 cup milk to the mixture.

Sometimes we add a little grated cheese to the eggs, or a sprinkle of Parmesan on top.

Spoon the egg and vegetable mixture into greased or paper lined muffin tins.  Bake about 10-15 mins at 350, or until the egg puffs up and sets in the centre.