Ham, Cheese, And Veggie Frittatas Recipe


You can make these healthy egg muffins ahead of time and have them for breakfast on your busy mornings.


– 2 teaspoons olive oil – ½ cup minced onion – ½ cup chopped bell pepper – 1 ½ cups loosely packed baby spinach, coarsely chopped – ¾ cup chopped cooked ham – ¾ cup grated cheddar or swiss cheese – 1 cup cooked quinoa* – 7 egg – ½ cup unsweetened milk or almond milk – ½ teaspoon salt – 1/8 teaspoon pepper – avocado slices, for serving (optional)



Preheat oven to 350°F. Line pans with silicone or paper muffin liners. Olive oil in medium skillet. Stir occasionally to soften onion and bell pepper, 3-5 minutes.


Step 1

Simmer spinach 30 seconds to wilt. Fill a large bowl with veggies. Cooked quinoa, cheddar cheese, and cubed ham go with veggies. Mix eggs and milk in a cup. 


Step 2

Whisk in pepper and salt. Whisk eggs and other ingredients in basin. Put mixture in 12 muffin cups evenly. My big scoop simplifies this.


Step 3

Bake 18-22 minutes to set. 3 minutes pan-cool. Remove frittatas from pan with a small rubber spatula or spoon and serve. Zip-top bagged frozen quinoa and egg breakfast pieces are speedy breakfasts.


Step 4


– calories: 214kcal,  – carbohydrates: 9g,  – protein: 15g,  – fat: 13g,  – saturated fat: 5g,  – cholesterol: 216mg, – sodium: 554mg,  – potassium: 265mg,  – fiber: 2g,  – sugar: 2g,  – vitamin a: 1510iu,  – vitamin c: 22.3mg,  – calcium: 171mg, – iron: 1.8mg


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