Breakfast Frittata Muffins
Servings: 6
Ingredients
- 6 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons freshly grated Parmesan cheese
- 1-2 tablespoons olive oil
- 1 small onion , chopped
- 1 small sweet potato , cut into small cubes
- 1/2 teaspoon dried thyme
- 1/4 cup red bell pepper , diced
- 4 oz. (115g) prosciutto , chopped
- 1 loose cup baby spinach , roughly chopped
- 2 cloves garlic , minced
Instructions
- Preheat oven to 350°F. Grease a muffin pan and set aside.
- In a large bowl, beat together eggs, salt and pepper until blended. Stir in the Parmesan cheese.
- Heat a skillet over medium heat. Add the oil and onions and cook for about 3-4 minutes, until onions are golden. Add the sweet potatoes and thyme. Cover and cook for 8 more minutes, stirring occasionally, until the potatoes begin to soften.
- Add the red bell pepper and cook 4 minutes more. Stir in the prosciutto. Add the spinach and cook for 2-3 minutes, until wilted. Lastly, add the garlic and cook for another 1 minute. Spoon the vegetable mixture into the muffin pan, distributing it evenly. Top every one with 3-4 tablespoons of the egg and cheese mixture. Bake for 15-20 minutes, until lightly browned.
- Let cool for few minutes and remove your individual frittatas from the muffin pan. Enjoy!