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?
{ 6 comments… read them below or add one }
Those look fabulous! Great photo, and great recipe. I love the idea of mini frittatas. So easy to customize the ingredients for individual tastes.
Thank You! Yeah these could go in any direction, and they are perfect for a light breakfast or large breakfast! hehe
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.
OOoO Sprinkle Cupcakes! I remember your post about that place!
I would love for you to do a guest post!!
this looks great! how many do you recommend for 1 serving? If kept in airtight container, can it last 3 days?
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