Mini Breakfast Frittata Recipe

mbf1One special request we get continually is for a fast, healthy and tasty breakfast. This recipe fits all those requests, and can be made ahead of time, frozen and popped into the microwave for 1 minute. Each frittata in this recipe will contain the equivalent of one egg, so you can adjust the servings to your nutritional requirements.




2 cups of veggies (mushrooms, onions, tomatoes, zucchini, asparagus, jalapenos, spinach, bell peppers, or whatever you like)

12 2ggs (only 6 yellows)

1/3 cup unsweetened almond milk

Salt and pepper to taste

Hot sauce (optional)

Fresh herbs (thyme, rosemary, parsley, basil…) (optional)


Cooking Instructions:

Preheat Oven to 350 Degrees.

Spray oil in muffin tin. Sautee veggies on low heat in olive oil until tender. Pour veggies in a colander to drain and cool. You will end up with about 1 cup of veggies. Lightly mix the eggs and almond milk. Add the cooled veggies. Add salt, pepper, hot sauce and/or any fresh herbs you like. Evenly spoon mixture into 12 muffin tins. Bake for approximately 10 minutes. mbf3

The frittatas are done when the center is firm to touch. Don’t overcook! Remove from the muffin tins and cool. These can be stored in the refrigerator for 2-3 days or kept frozen. When ready to eat, just pop in the microwave and warm!

This tastes like an omelet.  You can top with salsa, avocado, or eat with a piece of fruit for a delicious healthy breakfast.  It is perfect to grab and eat on the go.  Enjoy!