A mini frittata is as tasty as it is cute! They are also super easy to make and great to prepare on Sunday evening for the following week! Because let’s be honest, who really wants to wake up early on Monday morning to make a nice healthy breakfast
When it comes to cooking during the work week, I’m a huge fan of planning in advance. Monday through Friday I’m up at 5:30 in order to make it into the office by 7. As you could imagine, finding the time to cook myself a healthy breakfast has been a bit of a struggle. For the past month, I’ve made a habit out of preparing my breakfast for the week on Sunday evening.
A frittata is somewhat the cross between a quiche and an omelet. Unlike a quiche however, frittatas are crustless; and unlike omelets, they are oven baked. But they do share many of the same ingredients to a quiche and omelet!
These mini frittatas are super easy to make, store great in the refrigerator, and literally take 45 seconds to reheat in the morning. And best of all – they are extremely healthy!
Recipe
I’ve been trying out a bunch of different veggie combinations. This week I used:
– Spinach
– Baby portabella mushrooms
– Sweet poblano peppers
– Cherry tomatoes
– Brie
Chop up your veggies, mix them with 5-6 eggs, salt and pepper to taste, pour into a greased pan, top with cheese, and then toss it into the oven for about 10 minutes – I set mine to 350 degrees.
Get frittata pan here!
