Or teeny frittatas. A rose by any other name and all that jazz.
Packed with protein, eggs are a great base for so many things including veggies. This particular variation combines eggs with baby spinach, vine-ripened tomatoes, and Parmesan cheese. Of course this is by no means the end all be all of these little gems. Like an omelette, the sky is the limit (well, really the size of the muffin tin is the limit, but you get the gist. )
You will need:
1 dozen eggs
1/4 cup milk
1/2 cup shredded Parmesan (off the block, not the green can stuff)
Seasonings of your choice. I used salt, pepper, garlic, and creole spices.
1 cup baby spinach chopped
1 tomato chopped
(Look at me doing an actual recipe!). Preheat oven to 350.
Bake at 350 for about 30 minutes.
I’d love to hear what mix ins you try with these delightful little mini-quiches (frittatas).
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Much love and light!