Mini Breakfast Frittata

One special request we get continually is for a fast, healthy and tasty breakfast.  This recipe fits all those requests.  This recipe can be made ahead, frozen and popped into the microwave for 1 minute. 
Each frittata in this recipe will have the equivalent of one egg, so you can adjust the servings to your nutritional requirements.

Ingredients:

• 2 cups of veggies (mushrooms, onions, tomatoes, zucchini, asparagus, jalapenos, spinach, bell peppers, or whatever you like) 
• 12 Eggs (only 6 yellows)
• 1/3 cup Unsweetened Almond Milk
• Salt and Pepper to taste
• Hot Sauce (Optional)
• Fresh Herbs (thyme, rosemary, parsley, basil...) (Optional)

 

Preheat Oven to 350 Degrees.
Spray oil in muffin tin
Sautee veggies on low heat in olive oil until tender. Pour veggies in a colander to drain and cool.  (You will end up with about 1 cup of veggies)  Lightly mix the eggs and almond milk.  Add the cooled veggies. Add salt, pepper, hot sauce and/or any fresh herbs you like.  Evenly spoon mixture into 12 muffin tins.  Bake for approximately 10 minutes.  The frittatas are done when the center is firm to touch)  Don't overcook.  Remove from the muffin tins and cool.  Can be stored in the refrigerator for 2-3 days or frozen.  When ready to eat pop in the microwave and warm.

This tastes like an omalet.  You can top with salsa, and avocado or eat with a piece of fruit for a delicious healthy breakfast.  It is perfect to grab and eat on the go.  Enjoy!