This is a savory breakfast that is quick to make, and easy on our digestion. This is a great way to start your day with fresh vegetables and lean protein. These mini frittatas are tasty fresh out of the oven OR you can refrigerate them and heat them up for another day.
Prep time: 5 minutes Cook Time: 15-18 minutes.
INGREDIENTS:
1/2 pint cherry tomatoes
1 cup of baby spinach
1 teaspoon of dry basil
1/8 teaspoon of salt
1/8 teaspoon of pepper
10 Eggs
3 tablespoons of feta cheese
INSTRUCTIONS:
Preheat Oven to 400 degrees Fahrenheit, and move rack to center of the oven.
Spray muffin pan with canola oil.
Dice up cherry tomatoes, and spread out equally between muffin tins.
Dice up spinach and split evenly in muffin tins.
Crack eggs into a large bowl, add basil, salt, and pepper to eggs.
Whisk eggs and ingredients until well beaten.
Pour eggs into muffin tins.
Top with feta cheese. (If lactose intolerant you can omit)
Place in oven and cook for 15-18 minutes. Or until eggs are cooked all the way through.
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