Mini Egg Frittata

Posted on by Dawn Jacobs
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Egg Frittata

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Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Breakfast
Cuisine Italian
Servings 8
Calories 73 kcal

Equipment

  • 1 Muffin pan

Ingredients
  

  • 8 Eggs
  • 1 Red Bell Pepper Diced
  • 8 yellow or red cherry tomatoes halved
  • 6 fresh Basil leaves finely chopped
  • 1/4 Cup Cheese for topping Grated

Instructions
 

  • Preheat the Oven to 350 F
  • Spray a non-stick or silicone muffin tin with nonstick spray
  • Whisk eggs in a medium bowl
  • Add Bell Pepper to muffin pan
    1 Red Bell Pepper
  • Pour eggs into pan until about 3/4 full
    8 Eggs
  • Top with basil and Cherry tomatoes
    8 yellow or red cherry tomatoes, 6 fresh Basil leaves
  • Top with a little cheese
    1/4 Cup Cheese for topping
  • Bake for 20-30 minutes or until puffed up and a toothpick comes out clean.

Notes

Run a knife around the edges to pop the egg frittatas out. Enjoy while it’s hot.
When the mini frittatas are done they will have puffed up and should be solid to touch. When you shake the pan it should not have liquid that moves. Store in fridge for up to 5 days Wrap individually and store in freezer for up to 1 month To reheat: If frozen defrost in the fridge overnight. Reheat in the microwave for 30 seconds or until warm throughout
You can also add or substitute Ham, bacon, cheese, peppers, spinage, green onion, sausage, tomatoes, potatoes, etc.

Nutrition

Calories: 73kcalCarbohydrates: 2gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 76mgPotassium: 131mgFiber: 0.4gSugar: 1gVitamin A: 806IUVitamin C: 23mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!

 

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