Breakfast is without a doubt my favorite meal of the day. Give me a scrumptious meal and I’m energized for the morning. Did I mention I’m an early riser? My feet hit the ground between 5:00-5:30am. Therefore, I need my strong cup of coffee and a filling breakfast to get me started.
I created these mini frittatas several years ago. This recipe is my original version, but I’ve been known to toss in bacon, cheddar cheese (which the image reflects cheddar since I didn’t have any feta), jalapenos, and red pepper flakes. It depends on what’s in my pantry. What I love most is after they've cooked you can bundle them into pairs and freeze them for another day. Just remember to take them out the night before and place them in your refrigerator.
Egg White Mini Frittata
1 tablespoon unsalted butter
2 green onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
Salt and pepper
¾ cup crumbled feta cheese
2 small cartons of egg whites (Or one large container)
Preheat oven to 350 degrees
Add unsalted butter to a frying pan and melt. Add green onions, chopped bell peppers and sauté for approximately 10 minutes until softened. Season with salt and pepper. If you like more spice and/or herbs, then I encourage you to add these ingredients at this time.
Remove from heat and cool slightly. Grease 12-cup muffin tin with non-stick spray. Spoon approximately 1 teaspoon of onion and pepper mixture into muffin tins. Sprinkle feta cheese into each tin.
Shake cartons of egg whites and pour in each tin to ¾ full or near the top.
Bake for 35-40 minutes. Remove from oven and enjoy!