You’ll love these mini frittatas for their vibrant flavors and how easily they fit into your busy schedule.

1

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

2

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes, or until softened.

3

Add 1 pound of ground beef to the skillet. Cook until browned, about 7-10 minutes. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.

4

Stir in 2 cups of spinach and cook just until wilted, about 2 minutes. Remove the pan from heat.

5

In a large mixing bowl, crack 8 eggs and whisk until well combined.

6

Add the beef and spinach mixture to the beaten eggs, then fold in 1 cup of cheese.

7

Grease a muffin tin with a little olive oil or cooking spray. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.

8

Bake in the preheated oven for 15-20 minutes, or until the frittatas are set and lightly golden on top.

9

Let them cool for a few minutes before carefully removing them from the muffin tin.

12 mini frittatas

• Add diced tomatoes or olives for extra flavor.
• Top with avocado slices or salsa for a fresh twist.
• Incorporate different herbs like cilantro or parsley for added freshness.

• Make sure to whisk the eggs thoroughly to achieve a fluffy texture.
• You can make these mini frittatas ahead of time, and they reheat well for breakfast or snacks.
• Feel free to customize the filling with your favorite vegetables or meats.

• fats: 10 grams
• protein: 12 grams
• calories: 150 per frittata
• carbohydrates: 2 grams

These mini frittatas are packed with protein from the eggs and beef, and are a great source of iron from the spinach, making them a nutritious choice for any meal.

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