I admit, I’m not a meal-prep-for-the-entire-week-on-Sunday type of person. But, I do like to cook a few dinners ahead of time when I can. This week I mixed up my meal prep by making these simple, versatile, frittatas to help up my breakfast game. Some mornings I have time for a quick breakfast, and the other days lunchboxes are zipped into backpacks as we’re walking out the door. These frittatas add satisfying protein and a few extra veggies into my morning to help keep me full until lunch. One of my favorite parts about this recipe is the endless number of flavor combinations!
Make-Ahead Mini Frittatas (makes 9 frittatas)
6 large eggs
1/3 cup milk (or non-dairy milk)
2/3 cup grated cheese (I used cheddar)
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup of your preferred combo of fillings (spinach, broccoli, bell peppers, tomatoes, mushrooms, onions, scallions)
Fresh herbs that complement your vegetable flavors – chives, basil, parsley, cilantro, etc.
1. Preheat oven to 325 degrees.
2. Spray muffin tin with cooking spray
3. Whisk together the eggs, milk, cheese, salt and pepper in a large bowl.
4. Divide vegetables and herbs equally among the muffin tins and pour in the egg mixture. Do not fill all the way to the top as the frittatas will rise during cooking.
5. Bake for 25 minutes or until set. Let cool for a few minutes in the pan and then remove to a wire rack.
The frittatas will keep up to three days in the fridge and can also be frozen up to 1 month. To reheat, wrap in a paper towel and microwave for 30-60 seconds.
To make a vegan version use a non-dairy milk and omit the cheese.