Mini Frittatas
Prep Notes
These gorgeous egg cakes or crustless quiche or I like to call the mini frittatas versatile. You can have them for a snack, breakfast lunch dinner. ANYTIME.
Great for lunch boxes, and they are freezable. Make a batch freeze pop in micro or oven ready to go!
Cooking Time
20 minutes
Yields
12 pieces
Ingredients
1 dozen free range pastured eggs
1/8 of cup of water
1 teaspoon sea salt
1/4 cup evoo or coconut oil
fresh pepper
Filling Choices
sauteed mushrooms and onions
sauteed onion
sauteed spinach
red peppers
salsa
diced tomato
spinach,onion,feta
sweet potato
sweet potato, spinach
asparagus and cheese
avocado
bacon
pancetta
Directions
Preheat oven 350'
prepare the cupcake tin lightly brush EVOO or coconut oil in each one so frittatas won't stick.
In a large bowl whisk eggs, water, salt, and pepper until light yellow about 3 minutes. Use a small ladle and fill up 3/4 of the way up leaving room to add filling. Sprinkle in your choice of filling before you put in oven slightly mix each so filling is throughout frittata
Bake for 20-30 minutes or until light golden brown.