Mini Egg Frittatas [Peek Into Kelly’s Kitchen]

“Wasn’t her last blog about eggs? Is Kelly losing it?”

If you’re a regular Peek Into Kelly’s Kitchen blog reader, you might be asking yourself these questions. Yes, my previous post was on eggs, specifically the basics of preparing eggs and their nutritional and economical benefits. If you missed that blog, you can click here to get up to speed. Today’s post is essentially EGGS, PART 2. And as for the second question, I’m not losing it. I just happen to really like eggs and wanted to share this super-simple mini egg frittata recipe with you. It’s so easy to make and is a recipe you can involve your kids in preparing. What kid doesn’t love to crack eggs? Or be on the business end of a whisk? If they’re old enough, they can even help you dice up the veggies. Meal time can be family fun time!

The other perk to this recipe is the frittatas can be made ahead of time and kept in the fridge or freezer until you want to eat them. I’m all for preparing foods in advance to help make the healthy choice the easy choice. And these tasty mini frittatas do exactly that. They make a hearty breakfast—perfect for busy school day mornings—or a grab ’n go lunch. Round out your meal with some whole grain toast and some berries or fruit.

A clean out your fridge kind of meal

Mini egg frittatas are a fantastic way to use up the leftover veggies hiding in the back of your crisper drawer.  In this recipe, we used bell pepper and fresh spinach. I like the “confetti” color the red pepper adds, but any vegetables will do. Asparagus, mushrooms, zucchini, onions—sky’s the limit when it comes to veggies! With most of them scoring high (as in at or near 100) on the NuVal scale, you can feel even better about feeding these frittatas to your family. We also used leftover ham from Easter dinner, but you can use diced deli ham or leave the meat out altogether for a meatless option. I like to top them off with a little sprinkle of cheese. Again, use what you have in your refrigerator—any kind will do.

Mini Egg Frittatas

• 6 eggs (NuVal 56)
• 1/4 cup skim milk  (NuVal 100)
• non-stick cooking spray or canola oil (NuVal 32)
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 cup diced vegetables (most are NuVal 100!)
• 1/2 cup diced ham or deli meat—optional (NuVal score varies)
• 1/2 cup shredded cheese (NuVal score range 20-25)

Directions

1. Grease a muffin tin with canola oil or non-stick spray and preheat oven to 375 degrees.
2. Whisk eggs and mil together in a bowl. Season with salt and pepper.
3. Place your choice of veggies, meat and cheese in bottom of greased muffin tin.
4. Fill muffin cups 3/4 full with egg mixture and bake for 20-25 minutes at 375 until centers are set and no longer runny.
5. Let cool slightly before serving.

**Extras may be stored in an air-tight container in the refrigerator for up to 5 days or in the freezer for up to a month. To reheat, microwave thawed mini frittatas (covered) on high for 45-60 seconds until hot.

What’s trending at the Radi house?

Clementines. We’ve been eating them like crazy! And I just learned they’re only “in season” through April, so stock up now while you still can. If you want to learn more about these little orange bites of sunshine, click HERE.

Until next time, I hope you enjoy spending time in the kitchen with those you love!

Kelly

This is a guest post by Kelly Radi. Passionate about food and nutrition, Kelly is a freelance writer, NuVal expert, former BLEND employee, and current BLEND advocate.  A wife and mother of 2 teenagers, Kelly lives in Sartell where she is often spotted at Coborn’s scouring the shelves in search of the best NuVal scores. She enjoys cooking, playing tennis, and sitting down with a good book. She can be reached at radi.to.write@gmail.com. 

The opinions expressed in this blog are the opinions of the writer and not the opinions of NuVal LLC, Coborn’s, Inc., BLEND, and the CentraCare Health Foundation.  Read more “Peek Into Kelly’s Kitchen” blogs, here!