Easy Breakfast Frittata Cups

Love eggs but don’t have time to make an omelet? Breakfast frittata cups solve the problem!

The word frittata comes the verb friggere-to fry in Italian. Make ahead & shop your fridge for your favorite in-season veggies and cheese. Fill muffin cups, bake and let cool. Add fresh fruit for breakfast, a side salad for a lunch, or healthy on the go snack. Makes 12-frittata cups.

Easy Ingredients:

• 2 tablespoons Villa Graziella Organic extra virgin olive oil

• 1 Tablespoon Villa Graziella Organic Tuscan herb seasoning blend for Veggies

• 9 fresh organic eggs, room temperature

• 1/3 cup organic fat free or unsweetened almond milk

• 1 cup fresh mushrooms, washed dried and chopped

• ½ cup red onion, finely chopped

• ½ cup finely grated Parmigiano Reggiano, shredded cheddar or mozzarella cheese

• ½ cup cherry tomatoes optional

• 1 tablespoon fresh or dried herbs-optional

• 1 teaspoon cracked pepper + to taste

• 1 teaspoon sea or Kosher salt + to taste

Simple Directions:

1. Brush ceramic or aluminum muffin pan thoroughly with 1 tablespoon olive oil, set aside.

2. Heat 1 tablespoon olive oil in a frying pan, sauté mushrooms over medium heat, stirring occasionally until liquid dissipates.

3. Add onion to pan, mix with veggies, season with Tuscan seasoning blend, salt, pepper, and stir.

4. Sauté until onions turn golden but not brown, remove mixture from stove, set aside, allow to cool.

5. As vegetables sauté, preheat oven to 350˚F.

6. Gently whisk eggs, milk and cheese in a large bowl.

7. Add vegetables to bowl until combine until completely blended.

8. With a ladle, fill each muffin cup ¾ to the top.

9. Bake for 20-25 minutes or until a toothpick comes out clean when inserted.

10. Remove from oven, cool to room temperature so each frittata firms, serve and enjoy!

Helpful Hints:

Store frittata’s in a tightly sealed container in the refrigerator for up to 4 days.

Shop your refrigerator or pantry for your favorite fillings:

Diced chicken, ham, turkey or salami.

Pecorino Romano, Provolone or Swiss cheeses all which melt evenly.

Cooked or roasted eggplant, peppers, potatoes, or zucchini. If using fresh kale, spinach or other greens, sauté or cook ahead to eliminate excess moisture and prevent sogginess.

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Grazie!