Mission accomplished. I was able to get one tired little newborn to sleep! Meal prep time to make my life little easier for at least a few days! Muffin tin frittatas are such a great way to gets healthy dose of protein and keep me going for a while! It’s quite challenging to find time to put a proper meal together and eat it, preparing a few things ahead of time is my best friend right now. It doesn’t always feel that way while I’m doing it–but I’m grateful for it later! Oh, delayed gratification.
I would have normally included some fancier ingredients in this recipe like sautéed mushrooms, bell pepper or broccoli, or ooohhh smoked salmon would be yummy too, but I grabbed what was in my fridge because I’m on the clock. What I found were some mixed greens and grated parmesan–perfect! The less ingredients I think the better anyway. As far as the eggs go, reference this post to find out which eggs I prefer and why. There’s a lot of egg confusion these days with all the options available.
These frittatas are super convenient and can even be frozen! They’ll get gobbled up too quickly over here so I’ll store them in the fridge. Eggs are pretty low calorie so I typically have a couple of these or pair it with something else. Some of my faves are: sautéed kale with some salsa, avocado or guacamole, or crumbled up and tossed into a salad. If they’re for your kids, who will love them too, one should be good!
When you prepare these guys, make sure you’re smarter than I am and whip the eggs in a large mixing bowl with a spout! It will come in handy when transferring the eggs from there to the muffin tin–unlike what I did below. I blame it on sleep deprivation.
- 12 eggs
- 1/2 cup chopped leafy greens (spinach, or a mix)
- 1/4 cup shredded parmesan cheese
- *oil/spray for muffin tin if not using liners
- Preheat oven to 350 degrees (F)
- In a large mixing bowl with a spout, whisk all 12 eggs together until all the yolks are liquified.
- On a cutting board chop up leafy greens.
- Add the greens and parmesan to the bottom of the greased or lined muffin tin, divided evenly.
- Pour egg mixture over the greens and parmesan into all 12 cups, about 3/4 of the way up leaving a little room on the top (they will rise naturally!).
- Bake for 20 minutes, checking at 15 to make sure they do not overcook.
- Remove and allow to cool.
- Refrigerate or freeze depending on desire.
- Pretty much any veggie or type of cheese can be swapped for what I used! Feel free to use your favorites! Mushrooms, tomatoes, and feta are always nice options too.