On to the New Year! 2013 is upon us, and we are busier than ever with potty training, sledding, working, playing music and being parents in general. I had a few hours today to prep some quick grab-n-go protein fixes to throw in the freezer for trips to town, snacks for the baby, etc.
We bought 5 dozen farm eggs this week from our friends, and so I decided to make something egg-based. The little one has already decided that pizza is her favorite all-time food…go figure, and I hid the veggies under the pepperoni.
These mini frittatas are so easy to make, and the topping possibilies are endless…Here’s a few I am already turning around in my head…
margarita…fresh sliced tomatoes, fresh mozzarella, and fresh basil
sausage, red bell peppers, kalamata and onion
bacon, caramelized onion, asiago
- On the go? Pop one in the microwave or devour it cold. With your hands!!!!
- Or Serve a couple hot with a big green salad…be sophisticated and eat with a fork and knife.
These freeze beautifully, so feel free to make a few batches of them to have for handy snacks, or fast family dinners.
Makes about 10 servings
Mini Pepperoni Pizza Frittatas
1 dozen eggs (6 egg whites/6 whole eggs)
3/4 cup greek yogurt
1/2 cup marinara sauce, plus more for serving
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon italian seasoning
1 1/2 cups shredded sharp white cheddar or italian cheese blend
1 package Applegate uncured Pepperoni
Whisk the eggs, yogurt, marinara, and spices in a medium sized bowl.
Pour 1/4 c of the mixture into each cup in a muffin top baking pan.
Sprinkle sauteed veggies, and top with 1 Tbs cheese and one piece of pepperoni.
Bake in batches at 375 degrees F for 12-15 minutes.
and if you were wondering…these are kid tested and approved:)