As we all get busier and busier the time we have to fix ourselves a nice nutritious breakfast slowly dwindles down. But as they say breakfast is the most important day, and these little mini egg frittatas are perfect! They're pretty much customizable to however you like your eggs.... turkey, spinach, peppers, tomatoes, spices, or whatever else your little heart desires. My favorite combination is portabella mushrooms, spinach, and green onions. The mushrooms give the eggs a nice texture and the spinach adds an extra little punch of protein. Fun fact: per calorie, spinach has more protein than beef! The spring onions add a little kick without getting too sweet like a red onion would. Enjoy these with a side of fresh fruit, oatmeal, toast, or even greek yogurt for the perfect boost to start your day.
Ingredients:
- 1-3 eggs (varies depending on preference)
- 1 cup egg whites (varies again on preference)
*for a lesser fat version, use all egg whites. I normally use 1/2 eggs, 1/2 whites.*
- 1/2 cup spring onions chopped
- 5 cups chopped spinach
4-6 large mushrooms, sliced
*use whatever ingredients you would like*
- Pam olive oil
- salt & pepper to taste
Directions:
- Preheat your oven to 350 degrees
- Spray your muffin tin with some PAM and set it aside.
- Whisk together your egg mixture until the yolks are blended and add salt and pepper to your liking.
- Chop up your fresh ingredients
- Fill your muffin tin with the veggies FIRST, then slowly pour in the eggs
- Bake for 20-30 minutes and enjoy!!
What do you normally have for breakfast? XXX Girl With the Pink Bow
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