Mini Vegetable Frittatas

 

These veggie frittatas are so simple to make and they make for an easy quick or even to-go breakfast… lunch or dinner for that matter. I got this idea from a client who started to make them for her son who has recently adopted the Paleo diet and was having trouble eating enough for breakfast. I decided to make them today and I think I will make some more soon because Diego’s already eaten two or three.

What you need:

1.5 cup zucchini squash, shredded

1/2 an onion chopped

1/2 cup mushrooms

1/2 cup green onion, chopped

6 eggs

1/2 tsp  Celtic sea salt

1tbsp olive oil

Preheat oven to 350 degrees.

Sauté onions and salt in olive oil in a large pan until translucent. Add the mushrooms and sauté another 3-5 minutes.

While this is happening, whisk the eggs in a medium size bowl. Add the zucchini   and green onion to the egg mixture and mix.

Spray a 12 muffin pan with oil and fill each hole with mushroom and onion just so it covers the bottom.

Fill each muffin hole with egg mixture a little more than 3/4 full but not quite to the top, it will fluff up and the egg might run over a bit.

Bake for 20-30 minutes or until the egg is cooked all the way through.