Individual Breakfast Frittatas
The key to healthy eating is being prepared. These delicious Individual frittatas are easy to prepare in advance and freeze. Pull them out the night before and leave in the refrigerator. In the morning pop them into your toaster oven for 5-7 minutes to heat. Or, if you prefer them freshly baked, you can pre chop all the vegetables ahead on your prep day and then whisk them in with the eggs and bake fresh in 30 minutes.
Hope you enjoy these and they will make your busy mornings easier and healthier.
These individual frittatas are fantastic to take on the run. They can be adapted to use whatever vegetables and cheese or meat that you have on hand and you can use your favourite spices or herbs.Individual Breakfast Frittatas
Makes 12 regular muffin size or 6 large.
1 TBSP extra-virgin olive oil
1/2 cup onion, diced small
1 1/4 cups sweet potato or yams, cubed small
2 cloves garlic, minced
2 cups frozen green peas or a mix of (corn, carrots,green peas)
4 oz feta, crumbled
8 pieces cooked bacon, chopped, (optional)
1/2 cup grated extra old cheese(for topping)
7 large eggs
1/2 cup milk or almond milk
1 tsp dried dill or basil (or hot sauce)
1/2 tsp sea salt
freshly ground pepper
Prepare all the chopped vegetables. (This can be done ahead and kept in fridge in sealed container)
Heat the olive oil in frying pan over medium heat. Add sweet potato and onion and cook for 5 minutes, stirring often. Add minced garlic and frozen vegetables, cook for another 5 minutes, continuing to stir often. Set aside to cool slightly.
Whisk together eggs and milk and add salt, pepper and dill. Stir in the feta, bacon and cooked vegetables.
Grease a muffin pan and scoop the egg evenly into the tin. Sprinkle grated cheese on top.
Bake in 375F oven for18-20 minutes or until set and lightly golden. 25-28 minutes for large one Print Recipe
All the Best
Author of Nature's Garden Favourites eCookbook