Veggie Frittata Cups RV Style

We are big on breakfast, eating breakfast gets our day started in a healthful way. But !  When we are RV’ing and require a fast yet nutritious breakfast these yummy veggie frittatas fit the ticket.  I love to pre make these at home, bake in muffin cups and freeze for many future breakfasts, brunch or dinner. The ingredients can vary to your preferences and dietary requirements, a variety of vegetables would work.   Perfect for when you need fancy or just want simple and rustic.        So lets get started.

INGREDIENTS

10 eggs

1  Teaspoon Olive Oil

1   Sweet Onion  Chopped

1   Red Bell Pepper  Chopped

2  Cups sliced Baby Portabella Mushrooms

6  cloves diced Garlic

2 1/2 Cups Spinach or Kale  chopped

1 1/2 Cups Potatoes  Diced (I used simply potatoes already diced). Note: Left over potatoes  works really good

1/2 Cup Almond Milk

2/3  Cup Goat Cheese ( I prefer Trader Joe’s Honey Goat Cheese)  Note: Any kind of cheese you prefer, they all work really well, your preference

Pinch of Red pepper Flakes

1 Teaspoon  Black Pepper

1/2 Teaspoon salt

1 Teaspoon herbs de providence

1 Teaspoon Costco  no salt seasoning   (optional)

NOTE: From My Husband- Sausage crumbled is also really a good addition and I agree

DIRECTIONS

  1.  Preheat  oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking      spray.
  2. Heat olive oil in a skillet over medium heat; cook onion until golden, add  red bell pepper, and mushrooms cooking until softened, 5 to 10 minutes. At this point I add the garlic and chopped spinach or kale and cook until wilted 2 to 3 minutes, stir in potatoes, mix well.
  3. Set Veggie mixture aside to cool.
  4. Whisk eggs, milk, salt, black pepper and herbs together in a bowl. Mix cooled, cooked vegetables and  cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
  5. Bake in  preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

NOTE:  You can also use a 8 x 8  glass baking dish sprayed with cooking spray and bake for 25 to 35 minutes or until cooked in the center. I let this cool after it comes out of the oven and divide into 6 to 8  portions. Great for Breakfast, Brunch Or Dinner.

  • Prep   15 minutes

  • Cook   20 minutes

  • Ready In  45 minutes

♥ Hope You Enjoy – Just Around The Bend  ♥

Disclaimer
Hi there! The photos of this recipe and content above are copyright protected.
Please do not use our photos without prior written permission. If you wish to share this recipe, please provide a link back to the recipe on my blog. If you make significant changes to the recipe, please rewrite the recipe in your own unique words and provide a link back here for credit. Thank you for visiting and please feel free to leave comments or email me at jetrite11@yahoo.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s