We’re all busy. Too busy for breakfast? Unfortunately, yes, sometimes.
So what happens?
You skip it entirely. WRONG.
You head to the nearest deli and order a buttered roll or bagel. WRONG AGAIN.
You have 5 cups of coffee and hope you can jitter your way to lunchtime. NOPE.
Well then, what?
These little frittate are the perfect trifecta – easy to make, freezer friendly and delicious. Use any ingredients you like or have on hand. They can be taken out of the freezer ahead of time to defrost, or popped in the microwave for just seconds. No more excuses!
Healthy Mini Frittate
4 egg whites
1/2 cup skim milk
1/2 teaspoon salt
1 teaspoon garlic powder
1 1/2 teaspoons cayenne pepper
one small yellow onion, chopped
8 oz frozen chopped spinach, cooked, well drained
3/4 cup part skim ricotta cheese
grated pecorino romano cheese
Preheat oven to 350 degrees. Spray two large muffin tins to accommodate 18 mini frittate.
In a bowl, beat eggs, milk and seasonings together. Add onion and spinach and mix, followed by ricotta. Pour mixture into muffin tins, filling each 3/4 of the way. Top with pecorino romano and bake for approximately 25 minutes. Let cool before freezing.
Approximately ONE WW Point+ per frittata!