Monday, February 10, 2014

Spinach Zucchini Mini Frittata

It is no secret by now that I love spinach and zucchini. I could literally survive on them both. In efforts to change my eating habits and start eating breakfast everyday instead of every other day, I've turned to meal prepping. Today I cut some time out to make frittatas. Super easy and convenient.

5 eggs
1/4 c Almond Milk
1/2 a large zucchini chopped
1 handful spinach chopped
Pepper to taste

1. Preheat your oven to 375 degrees
2. Chop your zucchini and spinach set aside.
3. Mix your eggs and milk in a bowl and cheese (if you choose).
4. Combine veggies and egg mixture.
5. Add to measuring glass with spout of dish with spout
6. Pour mixture 3/4 full to your greased muffin tin.
7. Bake for 30 minutes and let it cool for 15 minutes before you remove from tin.