Eggstraordinary Mini Frittatas

Eggs are such a perfect choice for getting your day started - nutritionally-speaking because they provide just the right amount of protein and fat you need to help you feel satisfied until your next meal.  Not to mention, they nutritionally dense, providing your body with Vitamins A, D, B-complex, and the carotenoids lutein and zeaxanthin which promote healthy vision. But practically speaking, eggs a great because they are so easy to fix and the possibilities of what you can make with them are endless!

These Mini Frittatas are one of my easiest go-to breakfast items - in fact, they are one of my most-requested breakfast dishes from the clients I cook for each week.  They are the perfect thing to make ahead on a Sunday evening/afternoon to use up leftovers from the weekend, and will taste great heated up on Monday morning to jump-start your day.  Variety is another bonus - there are SO many variations yet do be discovered with your creativity in the comfort of your own kitchen :) I'll provide a few to get you started!

Here's the basic building blocks of the recipe - variations follow:

Eggstraordinary Mini Frittatas
Makes 12 individual servings

Special equipment: Muffin pan

Ingredients:

• 6 whole eggs with 4 additional egg whites
• 1 cup cheese of your choice
• 1 cup mix-ins of your choice
• Baker's Joy cooking spray (or any kind of fat with a dusting of flour on top to keep them from sticking)

Directions:

1. Pre-heat oven to 350 and lightly grease and flour a 12-cup muffin tin
2. Whisk eggs and egg whites together until smooth
3. Stir in mix-ins and desired seasonings
4. Fill each muffin cup with 1/4 cup egg mixture
5. Top each cup with 1 T cheese
6. Bake at 350 for 15 min until set and toothpick comes out clean (or until temperature reaches 145 degrees).
7. To reheat, microwave 1 frittata for about 45 seconds - don't overcook!
8. Serving: 2 frittatas or 1 frittata with slice of toast or folded in a tortilla for a taco-style roll-up

Variations:

Mediterranean Chicken Sausage

• 4 oz cooked Italian chicken sausage 
• 2 cups fresh baby spinach, wilted  
• 1/3 cup chopped and drained roasted red peppers
• 1 cup part-skim mozzarella cheese

Mushroom Swiss

• 1 pint box of fresh mushroom sauteed and seasoned with 1 clove garlic, minced garlic, coarse Kosher salt, pepper, and 1 tsp fresh thyme
• 1 cup shredded Swiss cheese

Spinach Pesto Artichoke

•  2 cups fresh baby spinach, wilted
• 1/2 cup chopped and drained artichoke quarters
• Mix top two ingredients into egg mixture
• 1/4 cup pesto, preferably homemade (top each muffin cup with 1 tsp pesto)
• 1 cup shredded mozzarella cheese (top each muffin cup with 1 Tbsp cheese)

Southwestern Pepper Jack

(These are great wrapped in a tortilla and topped with salsa!)

• 4 oz cooked Aidells Mango Jalapeno Chicken Sausage
• 1/4 cup chopped green onions
• 1/4 cup diced red bell pepper
• 1 cup shredded  Pepper-Jack cheese

Photos:

Mediterranean Chicken Sausage

Mushroom Swiss

Here's to happy and healthful eating!

Whitney