Coat or spray a layer at the muffin tin.
Preheat oven to 350 degrees. Crack and beat 2 eggs, Parmesan cheese and 1tbs of salt.
My ingredient for this frittata. You could use any number of vegetables to make a frittata – whatever is in season or you happen to have in your fridge.
It’s a great way to use up scraps of leftovers you may not have use for otherwise – a single sausage, bits of cheese or leftover cooked rice. Cook any fresh veg to get rid of excess moisture.
I used ground pork for this frittata. Ground beef or cooked bacon will be another good substitute.
pour the eggs equally among the tins.
Sprinkle chopped spinach and tomatoes then coat another layer of eggs sauce.
Bake for 15-17 minutes. Let cool for 5 minutes then remove from tins.
Bake 11 to 18 min. or until toothpick inserted in centers comes out clean. Let is cool for 5 minutes before take it out from muffin tin.
- 2.0 Whole Eggs
- 4.0c Egg whites
- 1.0Tbsp Olive oil
- 1.0oz Frozen spinach
- 1.0 Small onion
- 3.0 Cloves of garlic
- 1.0Tbsp Salt
- 0.0c Parmesan cheese
- 0.0c Milk
Los angeles, CA