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:

  1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin with cooking spray.
  2. In a mixing bowl, whisk together the eggs and milk until well combined.
  3. Add the diced vegetables and grated cheese to the egg mixture, stirring to evenly distribute.
  4. Carefully pour the egg and vegetable mixture into each muffin cup, filling them about three-quarters full.
  5. 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.
  6. Once baked, remove the frittatas from the oven and allow them to cool in the muffin tin for a few minutes.
  7. 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.
  8. Serve the mini frittatas warm or at room temperature as a delightful and portable breakfast or snack. Enjoy!