This recipe is convenient for breakfast, lunch or dinner. Make a large batch and freeze them for busy days. Serve alongside fresh fruit and whole grain toast!
Prep time: 12 minutes
Cook time: 15 minutes
- 6 eggs
- 85 mL (⅓ cup) skim milk or unsweetened fortified plant-based beverages
- 2 mL (½ tsp) salt
- 2 mL (½ tsp) pepper
- 2 tomatoes, chopped finely
- 5 mL (1 tsp) dried basil
- 125 mL (½ cup) grated low fat mozzarella cheese
- Preheat the oven to 200° C (400° F). Lightly spray or paper-line 6 muffin tins.
- In a large bowl, whisk together eggs, milk, salt and pepper. Add tomatoes and basil and whisk well.
- Using a 125 mL (½ cup) measuring cup, scoop batter into muffin tins until divided evenly. Add 15 mL (1 tbsp) of grated cheese on top of each frittata.
- Cook frittatas in the oven for about 15 minutes. Use a digital food thermometer to check that the eggs have reached an internal temperature of 74° C (165° F).
- Let cool for 3 – 5 minutes before removing from muffin tins.
- Looking for a lunch idea in a snap? Cut the frittata horizontally in half and tuck into a whole grain pita halves or roll into a whole grain corn tortilla.
- Use up leftover vegetables you have in your fridge to help reduce food waste. Try adding sautéed spinach or kale, or finely chopped broccoli, cauliflower and onions at step 2.
- If you do not have a 6-tin muffin pan, use a 12-tin pan and fill the empty tins with a small amount of water. This can help protect your pan.
- Little chefs can help mix the ingredients and then scoop the batter into the muffin cups, while older kids grate the cheese.
- Make a double batch and refrigerate extras for 3 – 4 days or freeze for up to 2 – 3 months. Warm in the microwave when ready to eat.