Vegetable Frittata muffins (easy to freeze!)

By ForkAndTheCork

Ingredients

• 8 large eggs
• 1/2 cup finely diced red onion
• 2 garlic cloves, minced
• 1/2 red bell pepper, diced
• 1 cup sliced baby bella mushrooms
• 4 cups baby spinach
• 1/2 cup goat cheese crumbles
• 1/4 cup basil, roughy chopped
• 2 Tbs. extra-virgin olive oil
• 1/2 tsp coarse salt
• 1/2 tsp freshly ground pepper, crushed red pepper, to taste
• parmesan shavings for garnish

Preparation

Step 1

In a large bowl, whisk together the eggs, a pinch of salt, pepper, basil and parsley.

Heat the oil in a medium skillet over medium-high. Add the onions and saute 3 minutes. Add the garlic and red bell pepper; saute 3 more minutes. Add the mushrooms and saute 3 more minutes. Add the spinach to wilt. Add a pinch of salt and pepper. Cool. Stir into egges.

Heat oven to 350. Spray muffin pan with no-stick spray. Divide egg and veggie mixture evenly in muffin pan, filling each one just under the max capacity. Bake 25 to 30 minutes, or until fully cooked through and slightly browned on top. Use a butter knife along edge to easily lift egg muffin from tin. For dinner, serve with side salad. Freezes easily.