Ingredients:
- 6 eggs
- 1/4 cup milk
- Assorted vegetables (bell peppers, spinach, tomatoes, mushrooms), diced
- 1/2 cup grated cheese (cheddar, feta)
- Cooking spray
- Mini muffin tin
Instruction:
- Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin with cooking spray.
- In a mixing bowl, whisk together the eggs and milk until well combined.
- Add the diced vegetables and grated cheese to the egg mixture, stirring to evenly distribute.
- Carefully pour the egg and vegetable mixture into each muffin cup, filling them about three-quarters full.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the frittatas are set and lightly browned on top.
- Once baked, remove the frittatas from the oven and allow them to cool in the muffin tin for a few minutes.
- Use a butter knife to gently loosen the edges of the frittatas from the muffin cups, then transfer them to a wire rack to cool completely.
- Serve the mini frittatas warm or at room temperature as a delightful and portable breakfast or snack. Enjoy!