Yesterday around lunch time, I had a fierce craving for a vegetable frittata. Since I was the only one home, I didn’t want to make an entire frittata just to have a couple pieces of it.
Hm, I wish I had a pie pan that was about 1/5 the size of a regular one, I thought.
Durrr. Muffin tins! Why didn’t I think of this before?!
The best thing about using a muffin tin to make a mini frittata?
You get a “crust!”
To make these egg muffins, I used the following ingredients:
6 eggs,(or 3 eggs, 4 egg whites) lightly beaten
1/4 c. cheddar cheese
1/2 tsp s+p
1 c. chopped spinach
And it’s super easy to make. I just preheated the oven to 350 degrees, mixed the above ingredients in a bowl, and poured into four of the six (greased) muffin tins. Cook for 20-25 minutes, and viola!
A couple notes:
- I used a large muffin tin to make these
- I used a pairing knife to loosen the egg from around the edges before gently removing with a fork
- I used the ingredients above because I really need to go shopping and because I was super hungry and wanted said food in belly the quickest way possible. Next time I’d probably go with this recipe, in egg muffin form
- This mix makes 4 servings, and throughout the week for breakfast, I can just heat and eat!
Thanks for everyone who recommended The Help, yesterday! I started it and am already half way through! I’ll be enlisting your help soon again, though. I kind of went on a Kindle bender and now all of the sudden I have 12 books in my queue. Hm, which coincidentally was right before my Kindle froze up (as did my heart!) for the very first time ever. Yeah…
Today I’m going CAR SHOPPING!! Can you tell I’m more than a little bit excited?!
Have a great Monday, loves!