Wednesday, March 14, 2012

A Week of Mini Frittatas - Prep Ahead Clean Eating!

     I love making my Clean Eating easy. When I found this quick and simple step by step to making a freezer bag full of mini frittatas, I knew I had to share them with you. What could be better - storing a few days of these individually baggied up to take to the office with you. These little eggs can be eaten out of hand in the car, at your desk with yogurt or with a Grape Nuts breakfast bar. 

This is another great Sunday Clean Eating Prep Ahead idea ( read about Sunday Prep Ahead HERE and HERE  )  you can do for the coming week which will make your Clean Eating almost effortless. 

Mini Frittatas

  • 8 large eggs
  • 1/2 c milk ( 2% for better flavor, skim for low fat )
  • 1/2 + teaspoon salt
  • 1/2 + teaspoon pepper
  • Assorted mix-ins (such as shredded organic cheese, diced vegetables, and cooked / chopped chicken or turkey sausage )
  • Grated Parmesan cheese (optional)

1.  Heat your oven to 350ยบ F and spray a muffin pan with nonstick cooking spray.
2.  Whisk together the eggs, half-and-half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.

3.  Add about 2-3 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like.

 4. Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.)

Let these cool completely and then store in a plastic container or freeze individually in plastic bags for grab & go convenience. ( Just remember to take one out of the freezer the night before to thaw! )