It seems that these days many of us are rushing from place to place—especially in the morning. My husband and daughter are dashing to make their train, my other daughter needs to reach her classroom before her students, and I always seem to have errands to run before I roll into work.
Breakfast is the most important meal of the day—so we’ve been told over and over—yet it’s the meal we have the least amount of time for. But with a little planning and prepping ahead, a healthy breakfast can be in our immediate future.
This recipe for mini breakfast frittatas will make twelve portions. Feel free to make it your own. Do you hate peppers but crave bacon? Go for it! These are so quick and easy to make that you can come up with your own favorite combinations.
Now isn’t this so much better than that frozen toasted waffle? You’ll have to let me know.
1 dozen eggs
1 orange or red pepper, diced
1 medium onion, chopped
1 scallion (green onion), sliced thinly
½ cup packed freshly chopped baby spinach, stems cut away
1 large tomato, chopped
2 tablespoons olive oil
Salt & pepper to taste
Preheat oven to 350°
In a heated skillet add the olive oil, pepper, onion and scallions. Sauté on medium fire until tender. Season with salt & pepper.
Whisk one dozen eggs in a pourable bowl or measuring glass.
Spray the insides of a medium-sized muffin tin with cooking spray. At the bottom of each of the 12 sections put an equal amount of onion/pepper mixture. Then add the tomatoes, and finally the spinach.
Pour in beaten eggs to the top of each tin. Place 1 or 2 thin slices of shaved Parmesan cheese on top.
Bake at 350° for 25 minutes.