Frozen Vegetable Frittata “Muffins”
Servings
6Serving size
2 'muffins'This recipe can be multiplied and keeps well, tightly sealed in the refrigerator, 3-4 days. Leftovers can be frozen and warmed up the next morning for a quick breakfast, or make sandwiches out of them!
Ingredients
| 10 ounce Fresh Frozen Seasoning Blend Vegetables (diced or sliced peppers, onions, & celery) |
| 1 package (10 ounces) Frozen spinach |
| 8 large Egg(s) |
| 1/4 cup 1% milk |
| 1/4 cup, shredded Reduced fat cheddar cheese |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 spray Spray olive oil |
Instructions
Place all frozen vegetables into a small, microwave-safe bowl and microwave for 2-3 minutes, or until vegetables are tender.
Drain excess water from vegetables using a spoon to help squeeze out extra water. Set aside.
Crack eggs into a medium-sized mixing bowl. Add milk and whisk thoroughly to combine.
Add cheese, vegetables, salt and pepper to egg mixture and combine.
Spray muffin tins with pan spray.
Using a liquid measuring cup or ladle, fill each muffin tin halfway with the egg mixture.
Place muffin tin in oven, and bake until eggs are firm (about 10-12 minutes) or until a toothpick comes out clean.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese, and some who are lactose intolerant may be able to tolerate it.
Recipe Notes
Frittatas are a great way to start your day off right. This recipe incorporates frozen vegetables for an easy and delicious meal.