Wednesday, January 29, 2014

Mini Frittatas: Why haven't I made these before?!

Good morning Crushers!

As you know, I'm embarking on a low carb, low sugar diet for the next few months to keep this baby healthy. I'm swapping out my usual breakfast of oatmeal with brown sugar and raisins or cereal for a high protein, low carb option: eggs. However, you can only eat eggs so many ways. Plus, I like to stay in bed as long as possible in the morning before having to get up and get going.

Unless it's summer and I've got a race to train for, of course.

Anyway, I was watching the Biggest Loser, and I remembered that they made some Turkey Bacon veggie frittatas that looked amazing! I know that there have been lots of recipes for this floating around the Internet and Pinterest. I've even bookmarked/pinned a few of them. However, I never actually tried them.

Thanks to Steve having the day off yesterday due to another day of weather being in the high negative numbers (seriously, we had colder temperatures than most of Alaska), he braved the cold and went out to buy a bunch of veggies and eggs for me! Love that guy!

We didn't have all the ingredients from the original recipe from Jennie-O, so here is what I used and how I did it:

Breakfast Frittatas
8 eggs
1/4 cup milk
1 dash parsley
1-ish tablespoon grapeseed oil
1 cup spinach, chopped up
1/2 green pepper, diced
1 small onion, diced
2 cloves of garlic, diced
2 slices of cheese, crumbled up
1/2 cup cherry tomatoes, sliced in half

Gear you'll need: A large bowl, a skillet, fork or whisk, a muffin tin, knife, cutting board, measuring cup and cooking spray.

Directions: Pre-heat the oven to 350 degrees F. In a skillet on the stove top, heat the oil. I did not measure the oil exactly, but I know it was not a full tablespoon. No need to add more oil! Anyway, throw all your diced/chopped veggies in the pan and cook until they are soft (about 5 minutes).

Lovely veggies! No idea why I can't rotate this darn picture...
While those are cooking away, mix the eggs, milk, cheese, and parsley in a bowl. I suggest a bowl that has a spout for easy pouring. Once the veggies are cooked, add them to the egg mixture and stir to combine.
Mixin' it up!
Then pour or spoon about 1/4 cup of the mix into each muffin tin cup. This will fill it up about 3/4 of the way. Bake for 20 minutes or until it's set.

Then enjoy! (Or put them in a sealed container and pull out two for breakfast the next morning - only needs about one minute in the microwave!)


  1. LOVE these!!! I make them usually on Sunday afternoons for breakfast at work for the next couple of days! SO easy and yummy :D

    1. No idea why I waited so long to make these. They're delicious!