Mini Veggie Frittatas

Let's Cook

Ingredients

8 servings
  • 1 cup Spinach, Baby
  • ⅜ cups dice Green Onion (Scallion)
  • 8 individual Egg
  • ½ cups Milk
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 1 cup Cheddar Cheese, Shredded

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • 1.Mini Muffin Tin

Directions

Prepare a mini muffin pan by spraying each cup with nonstick cooking spray. Saute spinach in a skillet until leaves are all wilted. Divide spinach and green onions evenly among muffin cups. In a bowl beat eggs and milk. Season with salt and pepper to taste. Pour the egg mixture into muffin cups over the veggies. Sprinkle a little cheese over the top of each cup. Bake at 375 degrees for 15 minutes, or until egg is cooked through.

Freezing Directions

Prepare a mini muffin pan by spraying each cup with nonstick cooking spray. Saute spinach in a skillet until leaves are all wilted. Divide spinach and green onions evenly among muffin cups. In a bowl beat eggs and milk. Season with salt and pepper to taste. Pour the egg mixture into muffin cups over the veggies. Sprinkle a little cheese over the top of each cup. Bake at 375 degrees for 15 minutes, or until egg is cooked through. Allow to cool. Once cool, divide among gallon freezer bags. Label & freeze.

Serving Day Directions

Reheat in microwave for 30 seconds.

Nutritional Information

Not Available

About This Recipe

Mini veggie frittatas bake quickly for an easy appetizer, snack, or breakfast. Their small size makes them a hit with toddlers as well!

Meet The Cook

Mom to two kids, Melissa believes not only in freezer cooking but including her kids int her process.  She says the kitchen is often referred to as the heart of the home and thinks that it is in this heart that so much learning and bonding takes place.

Published:

OAMM Cook Melissa

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