Ingredients
- 4 eggs beaten
- ½ teaspoon kosher salt
- pepper to taste
- 1 Tablespoon chopped parsley or whatever herbs you like
- ¼ teaspoon cayenne pepper optional
- ¼ cup frozen peas thawed
- 1 bell pepper diced small
- 2 teaspoons grated Parmesan cheese
- Note: you can use any veggies you like
Instructions
- Preheat the oven to 350 degrees F. Spray four cups in a muffin tin with olive oil cooking spray.
- In a medium-sized bowl whisk together the eggs, salt, pepper, parsley, and cayenne pepper if using. Divide the eggs evenly among the four greased muffin cups.
- Divide the peas and pepper evenly between the filled cups. Sprinkle each frittata with ½ teaspoon Parmesan cheese.
- Bake for 15-20 minutes or until the frittatas are set. Let cool in the pan for 5 minutes. Gently remove each frittata and cool on a rack.
- To freeze: wrap each frittata in plastic wrap and place in a Ziploc bag. Freeze for up to 30 days.
- To thaw: Ideally, place in the refrigerator overnight. Heat in the microwave for 30 seconds. To thaw directly from the freezer: on the microwave’s defrost setting, heat for 3-4 minutes until desired temperature.
Video
Notes
Note: you can use any veggies you like