I’m one of those people who always wakes up hungry. By the time I brush my teeth and walk the dog, my stomach is rumbling. When it comes to breakfast during the work week, I don’t mess around. I want to eat something quick, easy and filling. I created these Egg Frittata Muffins because I can make a bunch of muffins at once and then warm up the leftovers through-out the week. These muffins are healthy, filled with goodness and will make you look forward to your week day alarm.
Getting up after a holiday weekend was rough! Too much food and not enough sleep. Oh, and I woke up a bunch of times to scratch all of my mosquito bites….only to remind myself, “those bites won’t heal if you keep scratching them, Meghan!” So then I layed in bed trying not to think about how much my skin was on fire.
Needless to say, I wasn’t enthused to kick off my Monday. However, I was thankful I planned ahead and made these Egg Frittata Muffins on Sunday when we got home from the lake. Egg Frittata Muffins are filled with spinach, ricotta cheese, onions and dill. Instead of making a traditional frittata in a pie dish, I portioned out the egg mixture into a muffin pan. This recipe makes about 10 egg frittata muffins. So you can have 2 a day and you’ve got breakfast all ready for the week! Just microwave the leftover muffins for about 30-45 seconds.
Hopefully tonight’s sleep will be less scratchy… But if is a mosquito bite scratch-fest, atleast I know I won’t need to worry about making breakfast. I’ve got Egg Frittata Muffins waiting for me.
- 2 tsp extra virgin olive oil
- 1/2 onion, diced
- 2 cups spinach, torn
- 6 eggs
- 1/2 cup ricotta cheese (I used part skim)
- 1/4 cup Parmesan cheese
- 1 tbsp fresh dill or 1 tsp dried dill
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- Pre-heat oven to 350 degrees and coat muffin pan with cooking spray. (For me, this recipe makes 10 egg muffins.)
- Heat oil in a skillet and add onion. Cook for 5 minutes. Add spinach and cook for 1 minutes. Set aside and let the mixture cool.
- In a medium bowl, combine eggs, ricotta cheese, Parmesan cheese, dill, salt & red pepper flakes. While stirring quickly, add the onion mixture. Spoon egg mixture into the muffin pan. Fill each muffin cup 3/4 quarter full.
- Bake for 20 minutes. You'll know when the muffins are cooked when a toothpick is inserted and it comes out clean. Let the muffins cool (they will fall!) and use a butter knife to help remove them from the pan.