This recipe is good for things like vitamin C, calcium, iron and potassium! It does have a high level of cholesterol so please take into consideration. These quick bites are good for any time of the day! You can make this into one big frittata, just cooking it in an oven dish instead! You get between 4 – 6 servings depending on how big and deep the dish is.
You can add more seasoning to this as well - I always like to make them with mixed herbs and paprika.
1. Preheat the oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add asparagus, green bell pepper, and onion; cook and stir until vegetables are softened, 5 to 10 minutes.
3. Whisk eggs, milk, salt, and black pepper together in a bowl. Stir cooked vegetables and Cheddar cheese into egg mixture; spoon about 1/4 cup of mixture into each muffin cup.
4. Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.
You can change the vegetables to things like broccoli, thinly sliced potatoes (to ensure they cook throughout), mushrooms etc.
You can use alternative milk if you can’t have dairy.
Milk and eggs.
Ingredients
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add asparagus, green bell pepper, and onion; cook and stir until vegetables are softened, 5 to 10 minutes.
3. Whisk eggs, milk, salt, and black pepper together in a bowl. Stir cooked vegetables and Cheddar cheese into egg mixture; spoon about 1/4 cup of mixture into each muffin cup.
4. Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.
You can change the vegetables to things like broccoli, thinly sliced potatoes (to ensure they cook throughout), mushrooms etc.
You can use alternative milk if you can’t have dairy.
Milk and eggs.