- 10-12 eggs
- 1/4 cup milk
- 1 cup shredded or crumbled cheese
- 2 1/2 cups mixed vegetables, diced
- Salt and freshly ground black pepper
- Olive oil
Sauté vegetables in oil until tender, seasoning well with salt and pepper. Cool to room temperature, then press veggies between paper towels to remove excess moisture.
Whisk eggs and milk In a large bowl. Season to taste with salt and pepper. Generously grease a 12-cup muffin pan. Divide vegetables and eggs equally into muffin cups. Top with shredded cheese. Bake at 350˚F for 30-40 minutes, or until eggs are set. Cool at least 5 minutes before removing frittatas from cups.
Enjoy warm, refrigerate for up to three days, or wrap individually in plastic wrap and freeze for a handy on-the-run breakfast (thaw in refrigerator overnight to enjoy in the morning). Delicious cold or re-heated.
This is a great way to use up leftover veggies. Try combining any of the following: Leeks, zucchini, squash, sweet potatoes, onions, peppers, mushrooms, asparagus, spinach. Fresh herbs also are a great addition.