Mini Egg White Frittata

by Destini on January 27, 2013

Sorry for the lateness in this post! I was having issues with my Lightroom application, but it’s all fixed now! Breakfast is my favorite meal of the day. That being said, during the week I usually will have either a breakfast cookie, toast with PB or overnight oats in a jar. I am not a morning person, I wish I was, but I’m not. On the weekends however, I tend to make a very big breakfast. But sometimes breakfast turns into brunch(remember not a morning person) and I need to make a mixture of things and these little mini egg white frittatas are just that!

Ingredients: Yields 12

  • 1 cup egg whites( I used egg whites in a carton, but it should be about 5 egg whites)
  • 2  eggs (you can omit these and put 1 1/4 cup of egg white in total instead)
  • 2 green onions, chopped
  • 1/4c red pepper, diced
  • handful of spinach, stems cut off & spinach roughly chopped
  • 4 fresh basil leaves, chopped
  • 2/3 c water
  • 1/3c of goat feta
  • salt & pepper

Directions: Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by coating each cup with cooking spray. In a large bowl, whisk together eggs, salt & pepper. Transfer egg mixture to a 2 cup measuring cup, add water till you have 2 cups of liquid(if you have extra water, dont worry just dump it).Mix mixture till it is all even. Divide the green onions, red pepper, spinach & basil between the muffin tin cups. Fill each muffin cup with egg mixture to no more than 3/4 full.

Bake for 15min, take out of oven and sprinkle with goat cheese, continue baking for another 5-10 till egg is set and the tops of the frittats are starting to brown. Run a knife around the edge of each frittata and gently life them out. Serve Immediately.

Left overs can be stored in a airtight container. Reheat at 350 degrees for 3 to 4 min.

Funny story about these, the first batch I sprinkled some goat cheese on, not realizing that the goat cheese had gone bad……It was the worst smell ever. I didn’t smell it till they were IN the oven. I had to air out the house. Horrible!

This Wednesday my husband and I will be going down south to Arizona for the week. I am extremely excited!! It has been -40 with the windchill this past week here in Winnipeg, so we are more than ready to get out! I am looking for anyone to do a guest blog post for while I am away! If you are interested, please contact me ASAP and we will get it setup. It can be a food recipe, something regarding health or exercise. If you are interested email destini@the-healthy-wife.com

Question: where are good places to eat in Scottsdale Arizona? Any suggestions? Places to see?

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{ 9 comments… read them below or add one }

Nicole January 28, 2013 at 8:48 am

Those look fabulous! Great photo, and great recipe. I love the idea of mini frittatas. So easy to customize the ingredients for individual tastes.

Reply

Destini January 28, 2013 at 9:33 am

Thank You! Yeah these could go in any direction, and they are perfect for a light breakfast or large breakfast! hehe

Reply

Lindsey January 28, 2013 at 11:04 am

I am always happy to write a post! Let me know if you need me too 🙂
Good places to eat… Pizzeria Bianco (downtown Phoenix), True Food (Scottsdale), Sprinkles Cupcakes (Scottsdale)… those are top of mind right now, but if I think of more I will email you.

Reply

Destini January 28, 2013 at 3:01 pm

OOoO Sprinkle Cupcakes! I remember your post about that place!

I would love for you to do a guest post!!

Reply

sharon February 2, 2013 at 12:03 pm

this looks great! how many do you recommend for 1 serving? If kept in airtight container, can it last 3 days?

Reply

Destini February 9, 2013 at 10:36 pm

Sorry for the delay, was on vacation!! For one serving, I would say have as many you want!JK JK. I usually have two. These should be just fine for 3 days 🙂

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Meghan September 24, 2013 at 6:08 am

Wondering how these would fare being frozen? It’s just me and my bf here so making 12 is kind of overkill but if they could be frozen that’d be a great and fast breakfast!

Reply

Destini September 25, 2013 at 10:53 am

I freeze mine all the time! I actually put them in zip lock bags with paper towel separating them.

Reply

Nina October 12, 2013 at 3:03 pm

How would I adapt this recipe to bake in a pan rather than as individual servings?

My thought is that this recipe would ‘fall” and might turn a untasteful color, because of the egg whites, if I made it the night before, put in fridge and baked next am – agreed?

Thanks!

Reply

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