Mini Frittatas

Trying to mix up breakfast, just a little and Sunday offers a bit more time so I made some mini sausage and spinach frittatas with avocado-tomato-onion salad. They're really easy to make and if you make enough (& don't eat them all ;-) you can refrigerate them and heat'em and eat'em later as a high protein snack!

OK, here's how to do it. Preheat the oven to 350ºF. In a bowl whisk a few eggs, egg whites, or egg substitute. You can add a little cheese if you like (I added a spoonful of cottage cheese) or milk (I didn't add any milk. Heat up some vegetables (I used frozen spinach) and a meat (I used organic spicy sausage) chopped into small pieces. Allow the vege and meat to cool. Now mix it all - eggs and meat and vege - together. Season as you like and this is where you could get really creative. I added a ton of mexican style seasoning - salt, pepper, cilantro, cayenne, etc, but you could leave it plain, add Italian seasoning, Cajun flavor, etc. Pour into a greased muffin pan; you can use cupcake papers (I used tinfoil ones and they worked brilliantly with the egg just coming right out and leaving nice little ridged sides, a nice visual effect). Use a slotted spoon to make sure that they all have some of the vege and meat. Now bake at 350ºF for about 30 minutes or until a knife stuck into the center comes out clean (i.e. the eggs have set). If you like sprinkle a little parmesan, cheddar, or other type of shredable cheese on top during the last 5-10 minutes of cooking so that it melts in. I served these along side a piece of Coconut Flour Bread-French Toast and avocado-tomato-red onion salad (because we had no salsa). Once they are cooked simply pop out of the papers, or muffin tin and eat. Refrigerate leftovers for up to 3 days. To re-heat either pop them back in the oven for a few minutes, microwave for 60-90 seconds, or place in a toaster oven. If you made a few extra of these on Sunday then they might make a good on-the-go breakfast for during the work week.

Enjoy and share your variations!