Mini high protein frittatas is episode number 4 of recipes that I meal prep for my kids. I love making these because not only are they delicious but they are healthy and so easy to do.
One very key thing with this recipe is that you use the right muffin tin, because they can stick to the pan if not properly done. For me I use a silicone one. I got it on Amazon. It is called the Trudeau structured silicone muffin tin.
RECIPE
INGREDIENTS
(Makes 12 Frittata)
14 Eggs, beaten
½ cup Plain Greek Yogurt
1 Cup Chopped Baby Spinach
18 Cherry Tomatoes, chopped
3 oz. Crumbled Feta
1 tsp. Salt
½ tsp. Pepper
8 Basil Leaves, chopped
Olive Oil
Method
Preheat your oven to 350°.
Take your olive oil and brush each muffin in your tin with it. Be very generous with this. Making sure that the whole muffin tin is completely brushed with olive oil.
Then in a large measuring cup, add your eggs, yogurt and salt, pepper and basil and beat well. Next, pour the egg mixture into each of the muffin cups (each cup just a little over halfway full). Then to each cup add a little bit of the cherry tomatoes, a little bit of the spinach, and a little bit of the feta.
Bake for 25 minutes.
Remove from the pan while warm.
I store these in an airtight container. You can freeze them as well. Be sure to put parchment paper in between each layer.