Description
A quick and delicious breakfast, perfect for freezing and when you’re on the go!
Ingredients
- 4 whole Egg Whites
- 4 whole Eggs
- ½ cups Skim Milk
- ½ teaspoons Salt
- 1 teaspoon Garlic Powder
- 1-½ teaspoon Cayenne Pepper
- 1 whole Yellow Onion (small), Chopped
- 8 ounces, weight Frozen Chopped Spinach, Thawed And Well-drained
- ¾ cups Part-skim Ricotta Cheese
- 2 Tablespoons Grated Pecorino Romano Cheese
Preparation
Preheat oven to 350ºF. Spray two large muffin tins to accommodate 18 mini frittate.
In a bowl, beat egg whites, eggs, milk and seasonings together. Add onion and spinach and mix, followed by ricotta. Pour mixture into muffin tins, filling each 3/4 full. Top with pecorino romano and bake for approximately 25 minutes. Let cool before freezing.
