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–+ servings
mini vegetable frittata

Mini Vegetable Frittata

by Jennifer
6
  • 6 whole large eggs, and 2 egg whites
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 baby spinach, handful, sliced
  • 6 cherry tomatoes, sliced
  • 1 green onion, sliced
  • 6 tablespoons feta or goat cheese
  • 3 sprigs fresh dill, chopped
  • Preheat oven to 350℉. Arrange a silicone muffin top pan on a small sheet pan for support.
  • Whisk eggs, egg whites, salt, and pepper together.
  • Divide spinach, cherry tomatoes, green onion, and cheese between muffin top cups.
  • Use a ladle to evenly distribute egg mixture into each cup. Sprinkle dill over each egg cup.
  • Bake for 15 minutes, until eggs are set.
I hope you'll try this recipe!Mention @freshbalancenutrition or tag #freshbalancenutrition!