mini frittatas egg muffin recipe from Jen Martinsen at Nutrition Bliss
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mini frittatas
A quick and easy breakfast the whole family will love
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 10-12 pasture-raised (or organic) eggs
  2. 1/2 small yellow onion, diced
  3. ¾ cup shiitake mushrooms, diced
  4. 1 ½ cups fresh spinach
  5. 1 tbsp avocado oil (or ghee)
  6. 1 tsp rosemary
  7. Salt & pepper to taste
  1. Preheat oven to 350 and line muffin tins.
  2. Chop & dice vegetables.
  3. Sauté onions in oil/ghee until translucent.
  4. Add mushrooms, rosemary & salt/pepper.
  5. Add chopped spinach for final minutes, then remove from heat once beginning to wilt.
  6. Spread veggie mixture evenly in each muffin tin.
  7. Whip 10-12 eggs and 2 tbsp milk or filtered water in mixing bowl with a whisk until mixture is light and has many air bubbles on top.
  8. Pour egg mixture on top of veggie mix in each lined tin (tin should be about ½ to ¾ full).
  9. Bake for 25 minutes.
  10. Serve with fruit, cilantro, and/or avocado.
  1. Add any combination of vegetables you like! Examples include diced red or green pepper, green onion, or rainbow chard. You can also add a little cheese to each tin before pouring in egg mixture.
short cut
  1. Make a batch over the weekend for a quick and easy breakfast all week. I reheat the frittatas on the stovetop in a covered pan (for a faster and even reheat) for a few minutes.
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breakfast, eggs