Veggie Frittata Muffins
YIELD 6 MUFFINS
These little muffins are great for breakfast or lunch. You can add any vegetables you’d like. Make sure you use nonstick muffin tins or they are likely to stick.
INGREDIENTS:
1 ½ cups chopped vegetables (I like broccoli and red pepper)
1 tablespoon ghee, butter, olive oil, or avocado oil
Salt and pepper to taste
6 eggs
2 tablespoons water
½ teaspoon salt
grated cheese (optional)
PREPARATION:
- Preheat oven to 325 degrees
- Grease 6 muffin tins with a fair amount of oil (ghee, coconut oil, butter etc.)
- Heat a large pan over medium heat
- Add oil and sauté vegetables until soft and season with salt and pepper
- Divide vegetables evenly into the greased 6 muffin tins and set aside
- Whisk eggs, salt and water together well and pour over veggies distributing evenly
- Sprinkle with salt and pepper and grated cheese (optional)
- Bake for 35 minutes or until cooked through
- Allow to cool a few minutes before removing from muffin pan
