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.
Seriously, these are the easiest ever prep-ahead breakfast! And if you don’t like on of the veggies in them, just swap it out for whatever you like. Or whatever is on it’s last legs in your fridge.
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!!
- 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.