Loaded breakfast frittatas

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while maintaining flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Crack 6 eggs into a bowl.

Add 1 cup of milk, salt, and pepper; whisk to combine.

Chop mushrooms, broccoli, and asparagus into small pieces.

Heat a skillet with a small amount of butter over medium heat.

Add chopped mushrooms and cook for 2-3 minutes until slightly cooked but still colorful.

Remove from heat and set aside.

Grease a muffin tin with a small amount of olive oil.

Line each muffin cup with pieces of parma ham.

Fill each muffin cup halfway with the egg mixture.

Add handfuls of the cooked mushrooms, asparagus, and broccoli on top of the egg mixture.

Crumble a small amount of parmesan and feta cheese over each muffin cup.

Sprinkle a small amount of basil, rosemary, and sage on top of each frittata.

Sprinkle additional parmesan cheese over each one.

Place the muffin tin in a preheated oven at 190°C (375°F) for 15-20 minutes.

Remove from the oven and let cool for a few minutes.

Run a knife around the edges of each frittata to help release them from the tin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens