Happy New Year, February, and everything in between!
I’m so happy to be back on my blogging game today. And even happier that I finally got to experiment with “frittata muffins.” I’ve had it on my mind to create a healthy, on-the-go breakfast option for quite some time. So with a rare morning off from work, two of three classes for the week behind me, and little left to do for my dietetic internship applications, I knew today would be the day! Finally, I could brainstorm yummy veggie combinations, throw in some cheese, and get crackin’ (eggs!!!).
Mini Frittatas with Scallions and Mushrooms
These muffin-size frittatas are packed with filling nutrients to start your day. Grab a couple on your way to work, reheat at the office, and you’ll be energized all morning long! They’re also a fun option for kids.
1 tablespoon extra-virgin olive oil
3 scallions, chopped
6-8 mushrooms, chopped
Heaping 1/2 cup feta cheese (I used reduced-fat)
1/4 teaspoon pepper
Pinch of sea salt
Butter or cooking spray
Preheat oven to 350 degrees Fahrenheit. In a medium skillet, saute the mushrooms and scallions in olive oil over medium heat for about 5 minutes, or until veggies are tender. Grease a 12 muffin pan with butter or cooking spray. In a mixing bowl, whisk eggs and add feta cheese, salt, and pepper. Add the mushrooms and scallions. Stir. Scoop the mixture into greased muffin pan, filling each circle about 3/4 of the way. Bake for 25 to 30 minutes or until cooked all the way through.
You can store these in the refrigerator for breakfast all week long. Enjoy!