These Frittata Muffins can be made in advance and refrigerated for when you need them; they are a savior on busy mornings, just grab-and-go!
Ingredients
1 spray (about 1/3 second)
Cooking spray, vegetable oil
4 tbsp
Olive Oil, Extra Virgin
1/2 medium
White onion
(finely diced)
2 clove(s)
Garlic
(minced)
1 cup chopped
Red bell pepper
(or any other vegetable you prefer)
1 cup
Cherry Tomatoes
(diced)
2 cup
Baby spinach
1 pinch
Salt and pepper
(to taste)
8 extra large
Egg
1/4 cup
Soy milk, unsweetened
(or milk of choice)
2 tbsp
Oat flour
1 pinch
Salt and pepper
(to taste)
Instructions
Pre-heat oven to 375°F (190°C) and lightly spray a 12-cup muffin tin with non-stick cooking spray.
Heat olive oil over medium heat in a large cast-iron skillet and sauté onion until soft and translucent. Add garlic, red pepper, cherry tomatoes, and spinach and cook until tender. Season with salt and pepper and set aside in a bowl.
In a large bowl, whisk the eggs with soy milk, flour, salt, and pepper until combined. Then, add the sautéed vegetables and stir to combine.
Add the mixture to the muffin tins. Each tin should be filled halfway.
Bake for 20 minutes, rotating the tray at the halfway point. Let muffins cool in the pan for a few minutes.
Notes:
Tips
Use your favorite veggies and top with cheese of choice, if preferred.
One serving is equal to 2 muffins.
Storage Instructions
Store in an airtight container in the refrigerator, for up to 4 days, and reheat when ready to serve.
