Clean Eating Meal Idea: Spinach Tomato Parmesan Crustless Mini-Quiches

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.


In a large bowl, scramble a dozen eggs.


Add milk and seasonings. Mix well. 


Shred in Parmesan cheese and mix in. 


Pour into muffin cups. I suck at this so I put the mixture into a large measuring cup and poured it in. I’m told you don’t have to grease silicone cups, but I’m old school. 


Chop your spinach and tomato into a medium dice. 


Add veggies to the egg mixture to evenly distribute. 

Bake at 350 for about 30 minutes. 


When they come out of the oven, they will be puffed up like little popovers. As they cool, they will deflate. These make a great clean eating lunch, breakfast, or part of a delicious dinner. 


I served them up with some zucchini noodles with avocado pesto and big ripe strawberries.  So good!  I’m loving all the fresh summer fruits and veggies to cook with!

I’d love to hear what mix ins you try with these delightful little mini-quiches (frittatas). 

Please like, share, comment, and follow!

Much love and light!

MCH

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