I’ve made this recipe before, but it’s so good it bears repeating. It is one of those breakfast options that is yummy alone or can even be paired with a side salad to be eaten for lunch. They also freeze really well, so they’re a great option to make in bulk to store in your freezer. Just simply reheat the next morning for a delicious all-in-one breakfast to go.
My kiddos also love them as an alternative to the typical boring sandwich in their school lunches. I’ve made a variety of options and they’ve all turned out great! Here’s my recipe for delicious mini frittatas – this version is an Italian caprese style with fresh garden basil, tomatoes and Italian cheeses.
* 12 cup muffin pan
* 8 eggs or 2 cups egg whites
* 1 medium tomato – diced
* 1/2 cup milk or dairy substitute
* 1/2 cup fresh basil – chopped
* 1/2 cup spinach – chopped
* 1 cup shredded Italian cheeses
* butter or olive oil to grease pan
* salt and pepper or no-salt all seasoning
Preheat oven to 350 degrees. Lightly grease muffin tins with butter or oil. In a bowl, whip eggs and milk. Place tomatoes, spinach, basil and cheese in muffin tins. Pour whipped eggs over the other ingredients in the tins. Lightly sprinkle with salt and pepper or preferred seasoning. Bake for 20-25 minutes or until eggs set up and an inserted toothpick comes out clean.