Happy Mother’s Day to all of the amazing mothers out there including mine! I’ve wanted to try making these frittata muffins for the longest time and today I finally did. They were amazing and so easy to make that I thought I’d share them with you…virtually that is:) This was a bit of a spontaneous recipe post. Usually when I post recipes here, I make the food knowing ahead of time that I’ll be posting. This was more along the lines of “Let me throw together what I have in the fridge,” so bare with me if the details aren’t all that detailed. Anyway, check out the recipe below!
Ingredients:
6 large eggs
1 cup of egg whites
curry powder
fiery 5 red pepper
Rosemary garlic seasoning
1 spinach & feta chicken sausage link, sliced into 12 pieces
Vegetables of your choice (Use whatever you have on hand or whatever your favorites are. I made a vegetable medley of chickpeas, carrots, green beans, squash, and zucchini that was sitting in my fridge so that’s what I used)
1/3 cup of goat cheese
Directions:
Preheat the oven to 350 degrees.
Coat a 12-cupcake pan with cooking spray.
Add vegetables, then one slice of the spinach & sausage link, and a few sprinkles of goat cheese.
Pour ~1/2 cup of egg/egg white mix to each cupcake
Bake for 25-30 minutes
Enjoy!
These are packed with protein and would be great as a midday or post-workout snack, or they can even be a part of a meal.
Have you made frittata muffins before? If so, what are your favorite things to add to them? Tell me in the comments!
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