What brunch would be complete without eggs?!  Not only is this recipe so yummy and delicious but it’s also so easy that you’ll be wondering why you ever made eggs any other way!

Ingredients:

  • 2 1/2 cups vegetables of your choice (I used asparagus but you can use mushrooms, broccoli, tomatoes, onions, peppers, artichokes or a mix of everything!)
  • 1 1/2 cups shredded or grated cheeses (I used low fat feta cheese but you can cheddar, monterry jack, parmesan, mozzeralla or a combination)
  • 10 egg whites (You can also use a combination of egg whites and whole eggs.  Try using 2 whole eggs and 8 egg whites like I did.)
  • 3/4 cup part skim ricotta cheese
  • 2-3 tsp herbs and seasoning (for my frittatas I used a tsp of onion powder but you can add basil, thyme, rosemary, oregano, black pepper or any of your favorite spices)
  • EVOO spray

Preparation:

  1. This recipe works best using a 6 cup jumbo muffin pan.  You can use a standard size as well - they will just be smaller and will cook for less time.
  2. Preheat oven to 375 degrees.  Spray muffin cups with EVOO.

    Place vegetables in muffin cups

  3. Cut your vegetables into bite-sized pieces.  Divide the vegetables between the six cups.  (If you are using ‘thicker’ vegetables, i.e. broccoli, asparagus, artichokes, then you will want to microwave them on high for about 3 minutes.
  4. Top the vegetables evenly with 1 1/2 cups of cheese.
  5. Pour the egg whites into a small bowl (if you are using both egg whites and whole eggs add both to the bowl and beat with a fork to combine), add ricotta cheese, herbs and spices.  Mix well.

    Pour egg mixture into muffin cups

  6. Pour the egg mixture over the vegetables evenly among the six cups.  Stir with a fork to gently combine the ingredients.

    Stir to gently combine

  7. Bake for about 35 minutes, or until the eggs are firm and the tops are slightly brown (if using standard size muffin cups bake for about 20-25 minutes).
  8. Serve hot and ENJOY!

Nutritional Info:

Makes 6 servings.

Nutritional info will vary depending on ingredients that are used.

Notes:

The frittatas can be kept in the fridge for several days.  Simply microwave on high for about 1 minute to reheat.

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6 Comments

 
  1. Beautiful! Thanks for sharing the recipe and congrats on top 9.:-)

  2. I’ve been looking for a recipe *just* like this! I’m always on the lookout for a new twist on breakfast for me, and these look absolutely perfect. ^_^

    Gratz on top 9; can’t wait to read more of your blog!

  3. I have become a fan of these guys! I like the idea of making the minis so that we will have some on hand for those hungry snack times during the day. Nicely done!

  4. Jen says:

    My husband will love these! And they look so easy, he might even make them himself. Perfect brunch idea.

  5. Sandra says:

    I love mini frittatas…yours looks amazingly delicious!!!

  6. Congrats on Top 9! The frittatas look really good!

 
 

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