Mini Vegetable Frittatas

My 2 year old daughter and I love to make mini treats. We make mini muffins, mini quiches, mini cookies, mini scones... why not mini frittatas too! These are  easy to make, healthy, and power packed with energy and fun. Enjoy!

Serves 4
You'll Need: 4 ramekins or 4 mini spring form pans (all 3-4" diameter), olive oil spray, 6 large eggs, 1/2 cup organic 2% milk, 1/2 cup shredded mozzarella cheese, 1 cup baby spinach, 1/2 yellow bell pepper (diced), 1/2 cup green onions (diced), 8 spears asparagus (diced), 1/2 cup mushrooms (diced), 4 sprigs fresh thyme (left whole), salt and pepper, Avocado for garnish

How to Prepare: Preheat oven to 350 degrees F. Spray ramekins or mini spring form pans with olive oil spray and set aside. Line a baking sheet with parchment paper and set aside. Whisk the eggs, milk and cheese. Whisk in everything else, but the thyme. Add salt and pepper as desired. Evenly pour the egg mixture into the ramekins or pans. Lay one sprig of thyme on top of each frittata. Transfer to the lined baking sheet. Place in center rack for 15-20 minutes. Eggs should firm up and jiggle just slightly. Remove from oven. Allow to cool for a few minutes. Serve inside the ramekin or spring form pan. Or, if using a spring form pan, remove the ring and serve on a plate. Slice up an avocado and use as garnish if desired. Enjoy.

Optional: If you like spice, add a few shakes of hot sauce into the egg mixture when you are whisking everything together.

CLICK HERE - to return to Main Entree Page
CLICK HERE - to Return to Home Page