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mini frittatas

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.




  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 to sauté mix.
  5. Finally, add chopped spinach to sauté 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 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.



short cut