Perfect breakfast for on the go, and an easy way to sneak in veggies for the kiddos. These simple mini-frittatas keep in the refrigerator for 5 days, so are great idea for meal-prepping on the weekends.
Author:Jen Martinsen at nutritionbliss.com
10–12 pasture-raised (or organic) eggs
1/2 small yellow onion, diced
¾ cup shiitake mushrooms, diced
1 ½ cups fresh spinach
1 tbsp avocado oil (or ghee)
1 tsp rosemary
Salt & pepper to taste
Preheat oven to 350 and line muffin tins.
Chop & dice vegetables.
Sauté onions in oil/ghee until translucent.
Add mushrooms, rosemary & salt/pepper to sauté mix.
Finally, add chopped spinach to sauté for final minutes, then remove from heat once beginning to wilt.
Spread veggie mixture evenly in each muffin tin.
Whip 10-12 eggs and 2 tbsp filtered water in mixing bowl with a whisk until mixture is light and has many air bubbles on top.
Pour egg mixture on top of veggie mix in each lined tin (tin should be about ½ to ¾ full).
Bake for 25 minutes.
Serve with fruit, cilantro, and/or avocado.
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.
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.