Mini Egg Frittatas

Total time: 30 minutes Cook time: 20-25 minutes Serves: 8

Great source of…

✓ Protein ✓ Iron ✓ Folate ✓ Vitamins D & B12

Ingredients:

• 8 large eggs
• ⅓ cup unsweetened almond milk
• 1 garlic clove, minced
• ½ tsp sea salt
• freshly ground black pepper
• 2 cups spinach
• 1 cup asparagus, chopped small
• 1 cup halved cherry tomatoes
• ¼ cup scallions

Optional: Add your other favorite vegetables or herbs

Steps:

1. Preheat your oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray.
2. In a large bowl, whisk together the eggs, milk, garlic, salt and pepper.
3. Pour just a bit of the egg mixture into the bottom of each muffin cup.
4. Divide remaining ingredients into each cup then pour the remaining egg mixture on top.
5. Bake for 20-25 minutes or until the eggs are set. Store any remaining frittatas in the fridge for up to 2 days.