These mini egg frittatas (paleo, gluten free) can be made on Sunday when you do food prep then breakfast is ready to grab and go all week. Cook once, eat 5x! My whole deal is to spend less time in the kitchen and spend more time living! Food prep is the awesome way to have healthy things ready to go, easy breezy! The cool thing about these egg frittatas is you can literally make them from whatever you have in the fridge that's about to expire...did you recently roast veggies or have some meat you would like to add...toss em in! This recipe is simple, easy and fast which is the name of the game. Spend 30 minutes chopping and cooking and breakfast is done for the week! These are also a great post work out snack to refuel! Here is my fave version....
1 dozen eggs for 12 frittatas (enough for 2 peeps for 5 days)
1/2 bag of frozen organic spinach
1 organic zucchini
1 small yellow or sweet onion
handful of fresh basil
1 jar of Trader Joes Tomatillo Sauce. (delish w/out too)
muffin pan or individual disposable muffin tins.
Cook your spinach according to directions on bag followed by straining well to remove excess moisture.
In a non stick pan add olive oil or ghee and saute your finely diced sweet onion until translucent.
In a large bowl prefarably with lip for easy pouring break all eggs.
Add to the eggs finely diced zucchini, finely chopped basil, and half a jar of tomatillo sauce, now add your spinach and onions.
Mix well. Salt and pepper if you so desire.
Pour into greased muffin tin or disposable tins (I prefer these as they are so easy to transport through out the week.)
Bake at 375 for about 20-25 minutes. They are done when you slide a knife into the frittata center and it comes out clean.
Let em cool before you transfer to an airtight container or zip lock baggie.