Mini Vegetable Frittatas
Eggs baked in a muffin tin with spinach, cheese and bell pepper. Individual, fluffy and packed with protein — perfect for breakfast.
35 min4 servingsMediumInternational
143kcal / serving
10.9 gprotein
5.7 gcarbs
8.5 gfat
Ingredients
- 4 pieces eggs
- baby spinach, al gusto
- crumbled panela cheese, al gusto
- bell pepper, al gusto
- 1 piece onion
- 1 to taste salt, pepper, and oregano
- 1 to taste cooking spray
Directions
- Preheat oven to 350°F (180°C) and grease a standard 12-cup muffin tin.
- Finely dice the vegetables (spinach, bell pepper, and onion).
- Whisk the eggs in a large bowl and season with salt, pepper, and dried oregano.
- Incorporate the vegetables and cheese into the egg mixture evenly.
- Portion the mixture into the muffin tin, filling each cup 3/4 full to allow for rising.
- Bake for 18-20 minutes until the center is firm and the eggs are set.
- Unmold after a brief rest and store in an airtight container under refrigeration.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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