Mini Egg White Frittatas

Busy mornings, when I’m running short on time, breakfast needs to be quick but filling to power through the morning. Personally on busy mornings, I don’t make eggs because a) I’m short on time b) I don’t feel like dirtying a pan. I found a simple solution to enjoy eggs for busy mornings. These make-ahead mini egg white frittatas are so simple to make and breakfast is ready to go all week. This recipe is so versatile. Add whatever veggies you like!


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Start your morning out healthy! Pair these mini egg white frittatas with some fruit and toast for a balanced breakfast.

 
 

Mini Egg White Frittatas

Makes 12 servings

 

Ingredients:

3/4 cup spinach, finely diced
3/4 cup mushrooms, finely diced
1/4 cup onions, finely diced
2 1/4 cups egg whites
salt and pepper
cooking spray

 

Directions:

1. Preheat the oven to 350 degrees F. Line a muffin pan with cooking spray.

2. Fill each muffin tin with 1 tbsp spinach, 1 tbsp mushrooms, 1 tsp onions, and sprinkle with salt and pepper.

3. Pour 3 tbsp of egg whites into each muffin tin (filling the muffin tin about 3/4 full).

4. Bake in the oven for 15 minutes.

 

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(nutrition facts based on calorie count – per mini frittata)

 

 

 

Enjoy!

 


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7 responses to “Mini Egg White Frittatas

  1. Ah, these look amazing! I remember making some sweet potato and tomato ones, definitely good served either hot or cold. And c’mon, you can’t go wrong with spinach and mushrooms either though, scrummy! 😀 x

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