VEGGIES AND CHEESE MINI FRITTATAS

INGREDIENTS:

  1. 12 EGGS

  2. FROZEN OR FRESH VEGGIES OF YOUR CHOICE, DICED SMALL ( I like to use green bell peppers, onions, mushrooms, sauté spinach, and jalapeños).

  3. 1 CUP GREEK YOGURT

  4. 1 CUP PEPPER JACK CHEESE

  5. 1 TBSP BAKING POWDER

  6. SALT AND PEPPER TO TASTE

INSTRUCTIONS:

  • WHISK EGGS IN A LARGE BOWL UNTIL ALL YOLKS ARE DISSOLVED.

  • ADD VEGGIES, GREEK YOGURT, CHEESE, BAKING POWDER, SALT & PEPPER.

  • MIX WELL WITH WHISK UNTIL ALL INGREDIENTS ARE FULLY COMBINED.

  • SPRAY A MUFFIN PAN WITH NON-STICK COOKING SPRAY.

  • POUR EGG MIXTURE INTO EACH MUFFIN SECTION.

  • BAKE AT 375ºF FOR 25 MINUTES, OR UNTIL CENTER OF THE “MUFFIN” IS FULLY BAKED.

  • SERVE AND ENJOY FRESH, OR FREEZE FOR THE PERFECT QUICK BREAKFAST OR SNACK.

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PEPPER JACK SCRAMBLE ON A PARMESAN CRISP