Lately I’ve been in the mood for omelettes and frittatas, but I’ve been too lazy to slice up the veggies and go through all of the steps (which I know is super lame!!!). So I decided to make these amazingly awesome egg and veggie muffins to freeze and eat throughout the week. That way I only had to deal with the prep once, but I could enjoy them for the rest of the week 🙂
Asparagus, pepper, spinach, asiago cheese & egg muffins.
Ingredients (makes 12 muffins):
- 12 whole eggs
- 1 orange bell pepper (diced)
- 9 asparagus spears (cut into quarters)
- 3 large handfuls of spinach
- asiago cheese (shredded)
- coconut oil
- salt and pepper (to taste)
First, cut and prepare the veggies. Heat coconut oil in a skillet and add the diced pepper, asparagus, and salt & pepper. Cover and cook the veggies at medium heat.
While the veggies are cooking, preheat the oven to 350 degrees and beat 12 whole eggs in a large bowl. After the veggies have softened and have browned slightly, add in the baby spinach and let it cook for 2-4 minutes.
Coat a muffin tin with non-stick spray or coconut oil. Then pour the egg mixture into each individual muffin slot. Add about two spoonfuls of veggies and a sprinkle of asiago cheese to each muffin.
Bake the muffins for 20-27 minutes. Once the muffins are cool, you can wrap them individually in aluminum foil and store them together in the freezer in an airtight container (I used a large mason jar).
I reheated a few muffins today in the microwave for about 1.5 minutes and I was pleasantly surprised by how fresh and delicious they were. I am definitely going to experiment with additional veggie combos and add these to my weekly meal prep for busy weeks!
What’s your favorite frittata/omelette ingredients? Post a comment below 🙂