Mini frittatas.

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So I'm a week into this Paleo transition and for me breakfast has proved to be the most challenging meal of the day simply due to a lack of time in the morning. Last night I whipped up some super easy mini frittatas to get me by 'til Friday.

Ingredients:

  • 4 eggs
  • 1/4 cup of almond milk
  • salt and pepper
  • Cooked veggies (I chose spinach, onions and mushrooms)

Steps:

  1. Preheat oven to 375 degrees F. Lightly coat a muffin tin with some olive oil.
  2. Whisk together eggs, almond milk, salt and pepper. Stir in the veggies.
  3. Fill each muffin cup almost to the top and slide in the oven for 10 minutes or until a fork comes out clean.

Makes 6 frittatas. Pop in the fridge for a couple days or heat up before you eat.