"The Morning After" Mini-Frittatas
This easy recipe is a great way to transform your leftovers into something delicious - for breakfast (or a snack, or any other meal, really)! These frittatas (basically an omelette that you bake) will keep in the freezer for a month, so you can just pop them in the microwave for a grab-and-go meal.
Author: Vincci Tsui, RD
Recipe type: Breakfast/Brunch
- 1 cup (250 mL) cooked leftover vegetables, diced finely (diced or shredded meat is OK too)
- 6 eggs
- ¼ cup (60 mL) skim or 1% milk
- ½ cup (125 mL) shredded cheese
- 2 green onions, chopped (optional)
- Preheat oven to 375˚F. Grease 6 muffin cups, or spray with non-stick cooking spray.
- Divide leftover vegetables evenly between muffin cups (they should be about half full).
- In a medium bowl, whisk together eggs and milk. Pour into muffin cups over vegetables. Sprinkle shredded cheese and green onions over the mini-frittatas.
- Bake until egg is set, about 20-25 minutes. Let cool for about 5 minutes before running a thin knife around each frittata to remove. Serve immediately or let cool completely before storing, covered, in the refrigerator for up to 3-4 days, or in the freezer, wrapped individually in plastic wrap, for up to one month.