1. Preheat the oven to 400 degrees and prepare a 6-cup giant muffin tin with oil or cooking spray.
2. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and chives. Set aside.
3. Into each well, divide and layer the prepared vegetables and pour the egg mixture over top.
4. Bake for 10 minutes or until golden.
5. Turn the mini frittatas out of the pan and serve immediately.
- 9 g Protein
- 7 g Total Fat
- 2 g Saturated Fat
- 2 g Carbohydrate
- 1 g Sugars
- 0 g Dietary Fiber
- 490 mg Sodium
- 45 mg Calcium
- 1 mg Iron
- 200 mg Potassium
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Nutritional Information
- 9 g Protein
- 7 g Total Fat
- 2 g Saturated Fat
- 2 g Carbohydrate
- 1 g Sugars
- 0 g Dietary Fiber
- 490 mg Sodium
- 45 mg Calcium
- 1 mg Iron
- 200 mg Potassium
Directions
1. Preheat the oven to 400 degrees and prepare a 6-cup giant muffin tin with oil or cooking spray.
2. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and chives. Set aside.
3. Into each well, divide and layer the prepared vegetables and pour the egg mixture over top.
4. Bake for 10 minutes or until golden.
5. Turn the mini frittatas out of the pan and serve immediately.