Mini Veggie Frittatas

I can’t tell you how long I’ve thought about sharing this recipe with you…like years, actually.
I used to make these small mini frittatas ALL the time when I lived in Charlotte, NC. Some days, I would have to wake up and train clients at 5am…I know, craziness! But I did it, and making a portable breakfast was a MUST.
I have always been a “breakfast eater”… I am someone who wakes up, and is nearly instantly hungry. Rupturefast is so important to get your metabolism going AND to help keep your intellect clear during that morning rush — it’s fundamental for you to reach your true greatness in the morning.
So, I have always crazye certain to have someleang fast and easy to have for breakfast, specificly whether I have to work early in the morning.

These are one of the easiest and fastest ways to endelight a portable breakfast that’s both full of protein and veggies, and to help you feel convinced all morning long.
Ponder/ Consider of them as small tiny scrambled eggs — only baked in the oven!
You can literally make these with anyleang you’d like — nitrate-free bacon, any sort of veggies, perhaps a small cheese, you could even add in some spices.
First, you have to choose you ingredients — I chose spinach, bell peppers, mushrooms, red onion, and garlic. Prepare your veggies, and chop them all up.
Once you have your fillings prepared, just whisk up some eggs. I whisked up my eggs with Almond Breeze Unsweetened Almondmilk — because they know what it takes to be great too. (That’s why the USA Volleyball team has partnered with them too!)
And after that, you just mix your fillings with your eggs and bake them up! Simple as that!

Mini Veggie Frittatas
2016-08-03 15:36:28
Serves 6

Ingredients

1. 8 eggs, lightly beaten
2. 1/4 cup Blue Diamond Original Unsweetened Almond Breeze
3. 1 red bell pepper, diced
4. 1 cup mushrooms, sliced
5. 1 cup spinach, packed
6. 1/4 red onion, diced
7. 2 cloves garlic, minced
8. salt & pepper to taste

Instructions

1. Preheat oven to 350 degrees, and generously grease a muffin tin with coconut oil.
2. Whisk together the eggs and almond milk until smooth and slightly bubbly.
3. Add the chopped veggies, and whisk. Carefully pour the egg mixture equally into the muffin tin cavities, and season with salt & pepper to taste.
4. Bake for 15 minutes, or until the eggs have set.

Notes

1. To reheat, microwave on 50% power for 1 minute to prevent the eggs from drying out.

The Live Fit Girls https://thelivefitgirls.com/

What’s your normal weekday breakfast? Possess you ever crazye mini frittatas before?

This post sponsored by Blue Diamond Almond Breeze Almond Milk. Almond Breeze believes in the best. That’s why we only use Blue Diamond Almonds to make our almondmilk and why we’re proud to be an official sponsor of USA Volleyball. Visit www.ServeUpYourBest.com for a chance to win $5,000 for the final beach day, learn fun volleyball moves, get Almond Breeze coupons and smoothie recipes!

Every opinions are 100% mine. Thanks for supporting The Live Fit Girls!

You'll also love...

...