MINI EGG FRITTATAS #easy #healthy

MINI EGG FRITTATAS #easy #healthy

I began making these smaller than expected egg frittatas back when I did my first Whole30, and have been making them at any rate once every month from that point onward. Some of the time, I'll twofold the clump so we have them for the entire week.

They'll remain great in the icebox for around 5 days. You can redo with your most loved veggies and meats, yet we adore the sweet ringer pepper with ground frankfurter.

These smaller than usual egg frittatas are the ideal get and go breakfast for insane mornings since they can be set aside a few minutes. Simply warm in the microwave for a speedy breakfast or solid tidbit.

Also Try Our Recipe Granola Cups with Yogurt and Berries

MINI EGG FRITTATAS #easy #healthy #breakfast #glutenfree #lowcarb


  • 10 large eggs
  • 1 cup chopped bell peppers
  • 1/2 cup chopped onion
  • 1 cup cooked crumbled breakfast sausage bacon or diced ham
  • 1 cup chopped spinach
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


  1. Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
  2. Heat olive oil into a a non-stick frying pan over medium high heat. Add the bell pepper and onion and saute for 2 to 3 minutes. Stir in the meat and spinach and cook an additional 2 minutes. Place 1 heaping Tablespoon into each muffin cup.

Read more our recipe The Best French Bread Pizza

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