These Spinach and Red Pepper Mini Frittatas are quick and easy to throw together, and reheat well for a quick weekday breakfast. Full of veggies and protein!
Let’s talk about breakfast: sweet or savory? I’m 100% a sweet breakfast kinda gal. Give me cereal, oatmeal, English muffins with jam, pancakes. If it’s morning, just give me some sugar.
Don’t get me wrong, I love savory breakfast foods, too. Egg sandwiches, bacon, quiches. Yum, yum, yum. But I’d rather have it for lunch or as breakfast-for-dinner. The thought of eggs at 6 am actually almost turns my stomach a little bit.
Nick is the complete opposite. He isn’t really satisfied unless his breakfast includes eggs. Which is kind of a shame, because making a bowl of cereal is so much easier at zero dark thirty. To make it a little easier on him, I make a ton of re-heatable savory breakfasts. It’s kind of nice because he can eat them for breakfast and I can have them for lunch!
Over the last 6 months or so, I think I’ve made at least fifteen batches of Homemade Freezer Breakfast Sandwiches and probably eight to ten Quinoa Frittatas. They’re both my easy go-to’s. And poor Nick is probably really sick of them. (Actually, he’s probably not, but I was starting to get sick of making them.)
So… time for something new. I saw these Spinach and Red Pepper Mini Frittatas from Rachel Cooks, they looked easy and I happened to already have all the ingredients at home. Anything to avoid the supermarket. Anything.
- 1 tsp olive oil
- ½ cup finely diced onion
- ½ cup finely diced red bell pepper
- 3 cups loosely packed spinach, roughly chopped
- 6 large eggs
- ¼ cup milk
- ⅔ cup shredded sharp cheddar cheese
- Salt & pepper, to taste
- Preheat oven to 375 degrees. Spray a 12-cup muffin tin with nonstick spray and set aside.
- Heat olive oil in a medium skillet over medium-high heat. Add peppers and onions and saute until softened, about 5 minutes, stirring occasionally. Add spinach and cook until wilted. Remove from heat.
- Meanwhile, in a large bowl, whisk together eggs, milk, cheese, salt and pepper.
- Pour egg mixture into muffin cups so that each one is about ½ to ⅔ full. Add sauteed vegetables evenly to each.
- Bake 20-25 minutes or until puffed up and golden brown. Cool in muffin tin for about 5 minutes, then remove and serve immediately, or transfer to a wire rack to finish cooling if you are going to refrigerate for later.
These were a huge hit! And now I want to make mini frittatas all the time. Because you can really put anything in here. Mushrooms, scallions, ham, bacon, chicken, swiss, feta… the possibilities are endless.
Actually, I almost used kale from the garden instead of spinach. That would have been the smart and economical thing to do since I have kale growing out my ears. But I thought that if I fed Nick kale for one more meal he might just stage a hunger strike. So I caved and bought spinach. But next time… kale!!