Egg Frittata Muffins

A quick high protein, healthy snack or meal.

Ingredients:

6 eggs

4 egg whites

1 garlic glove minced

1/3 cup unsweetened almond milk

1/4 tsp dijon mustard

1/4 tsp salt

Pepper

1/4 tsp oregano

2 tbsp chopped dill

1/4 cup chopped spinach or 2 small kale leaves shredded

1 cup halved cherry tomatoes

2 scallions chopped ( may reserve green chopped tops for garnish)

1/3 cup crumbled feta or shredded parmesan cheese ( optional)

Top with fresh herbs, avocado, or salsa ( optional)

Instructions:

Preheat Oven to 350 F

Spray muffin pan with a “non stick” spray ( do not use olive oil or avocado spray as it will stick) or use a silicon muffin pan and also use the “non stick” spray

In a large bowl whisk together eggs, milk, garlic, dijon, and dill, oregano, salt and pepper.

Pour a small amount of egg mixture into each sprayed cup.

Divide all the chopped veg, tomato halves, and cheese into each cup then pour remaining egg mixture on top .

Place in the oven ( if using a silicon muffin pan place on a cookie sheet for stability) for 20-25 minutes.

Take out of the oven and place muffin pan on a cooling rack. When cool enough to handle take out of pan and enjoy.

If you are planning on eating them later or any leftovers, place on cooling rack until completely cooled.

Store in a closed container ( I put mine on a paper towel to absorb condensation) in the refrigerator for up to 2 days .

Mini Chickpea Frittatas

Not just for breakfast but a great snack at any time. (Recipe by Mostly Vegan)

Ingredients:

• 2 Cups of Garbanzo Bean (Chickpea) flour
• 2 Tbsp. Olive oil (and spray for muffin tins)
• 3-4 cups chopped of your favorite 3 veggies (Favorites are: broccoli, spinach, zucchini, red bell pepper, onion, etc)
• ½ cup thinly sliced scallion ( green onion)
• 1 tsp. baking powder
• ¼ cup nutritional yeast
• 1 tsp. Sea salt
• ½ tsp. Black pepper

To Prepare:

• Preheat oven to 400 degrees
• Combine flour, yeast, baking powder, salt and pepper in a bowl w/ 2 ½ cups of water. Whisk together and set aside.
•  Heat Olive oil and sauté all chopped veggies (except the scallions) until they cook down.
• Add in scallions and cook another few minutes. Remove from heat.
• Spray well a standard size muffin pan( 12) AND one smaller one (6) w/ oil spray.
• Divide the veggie mixture by heaping Tbsp’s in each cup.
• Using a ¼ cup measure, fill the cups with the batter. Stir gently each cup to distribute the batter through the veggies.
• Bake for 30-35 minutes until the cups begin to brown on top.
• Remove from oven and let cool for 10 minutes ( this sets the batter)
• Take muffins out of the tins carefully ( you may need to use a knife to loosen around the edges) and place on a cooling rack.
• Serve warm or cool before storing in the fridge for up to 5 days.
• You can reheat the muffins in an oven or toaster oven @ 400 degrees for 10 minutes.