I am a huge breakfast person. Can eat it for lunch, dinner, whenever... As often as I cook something for breakfast, my husband refuses to eat anything unhealthy in the a.m., at least 98% of the time. Which means while my daughter and I eat scrambled eggs with bacon, or waffles, my husband is eating quinoa with yogurt and fruit... While there is absolutely nothing wrong with his delicious breakfast, sometimes I just really want eggs in the morning! My daughter has been on an eggs kick also, and I love finding new breakfast dishes, especially ones the whole family will enjoy!
I stumbled on this idea from the website Pinterest.com. OK, I will admit, I am really addicted to Pinterest. But only because there are thousands of magnificent ideas and inspirations! Frittatas are awesome because the ingredients are eggs and pretty much whatever else you want! These are done in muffin tins to lower the serving size (though I eat at least 2!), cook fast, and you can pop the leftovers in the fridge for another morning! Feel free to experiment with other ingredients as there are so many flavor combos you can come up with!
Frittatas with Veggies and Goat Cheese
Ingredients
6 large eggs
1 green onion sliced thinly
1/4 cup diced and seeded tomato
1/2 red bell pepper diced
1/4 cup asparagus cut into 1/4 inch pieces
2 - 3 oz crumbled goat cheese
salt and pepper to taste
Preheat oven to 350°. Mix eggs and add a little salt and pepper. I like to do this in a larger measuring cup with a spout, which makes for easier pouring. Lightly spray cupcake pan with cooking spray so the frittatas don't stick. Fill the cups about halfway (mine only filled 10 of the cups). Then evenly add a little of the remaining ingredients in each cup. Bake for 20 - 25 minutes, till a toothpick inserted comes out clean. Makes 10 cups.
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