This easy frittata muffin recipe is a staple in my household. They make for a great healthy breakfast or tasty snack, & they’re perfect for meal prepping or when you’re on the go. Frittata muffins are great for using produce you have in your fridge waiting to be used.
Nonstick cooking spray
6 large eggs
½ cup whole milk
Salt & pepper
½ cup shredded cheese
Your choice of vegetables. I like to use the following:
⅓ cup chopped onion
⅓ cup chopped bell pepper
⅓ cup chopped spinach (fresh or frozen)
½ cup chopped portobello mushrooms
1 zucchini, sliced thin
Heat oven to 350, spray muffin pan with nonstick cooking spray. In a large bowl, whisk together eggs, milk, ¼ tsp salt, ⅛ tsp pepper. Stir in cheese & vegetables of your choice. Divide batter evenly among muffin cups. Add one slice of zucchini to each muffin cup & press into egg mixture until covered.Bake for 20 minutes. Let the frittata muffins cool for 5 minutes, then remove from cups & serve. To reheat any leftovers, place in microwave for 30 seconds.
WIC INSPIRED RECIPES FROM JC FOOD MART
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