So, I had seen recipes for these floating around the web & decided to give it a try. I was surprised at how delicious they are given how crazy easy they are to make. Perfect for a quick breakfast! I’ve made a largish batch & am storing them in the fridge so that I can heat them up in the mornings.
9 large eggs or 1 3/4 cup egg substitute (NOT egg replacer…I’m talking about the pasteurized egg whites with coloring & flavoring to sub for eggs)
1/4 cup fat free milk
1 teaspoon salt
1 1/2 cup diced tomato
1/2 to 1 cup chopped spinach
1/2 cup grated pepper jack cheese
1. Heat your oven to 350F and coat a 12-cup muffin pan with nonstick cooking spray.
2. Whisk together the eggs, milk, and salt in a medium bowl, then add tomato, spinach & cheese.
3. Evenly distribute the egg mixture among the muffin cups.
4. Bake the frittatas about 20 to 25 minutes–they should be puffy & the edges should have browned.
Yield: 12 frittatas