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| Mini Frittata |
These individual frittatas (crustless quiches) can be made in bulk and frozen for up to three months as a quick and healthy breakfast that's perfect for on-the-go and busy mornings! I usually double this recipe to save even more time.
Ingredients:
- 7 large eggs
- 2 C half-and-half
- Salt and Pepper to taste
- Your favorite topping flavors; think cheeses, veggies, and breakfast meats
Directions:
- Preheat oven to 350*F (325* Convect/Fan).
- Line muffin tin (twelve cups) with tin-foil liners and spray liners with cooking spray.
- Whip eggs, half-and-half, and salt and pepper until combined.
- Fill liners halfway.
- Add ingredients: this is a great opportunity to be creative with your flavors, but really any omelet toppings will do; just make sure that you cut them up pretty finely so that you get good distribution.
- Top off liners with egg mixture.
- Top with more cheese (optional, but so good!)
- Bake for 20 minutes, until fully set around edges and almost set in the middle, but should still have some jiggle.
- Enjoy immediately or store in the fridge for 7 days or the freezer for 3 months.
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