Name: Vegetable mini frittatas
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 8 - Eggs; 3 Tbsp - a2 Milk® Whole; 1 tsp - Coarse salt; ¼ tsp - Ground pepper; ½ cup - Zucchini, sliced; 4 oz - Cremini mushrooms, sliced; ½ cup - Red bell pepper, diced; ½ cup - Yellow bell pepper, diced; 2 tsp - Fresh chives, chopped

Vegetable mini frittatas

Difficulty

Easy

Preparation

10 mins

Cooking time

10 mins

Servings

8 - Eggs

3 Tbsp - a2 Milk® Whole

1 tsp - Coarse salt

¼ tsp - Ground pepper

½ cup - Zucchini, sliced

4 oz - Cremini mushrooms, sliced

½ cup - Red bell pepper, diced

½ cup - Yellow bell pepper, diced

2 tsp - Fresh chives, chopped

Directions

Preheat the oven to 400 degrees and prepare a 6-cup giant muffin tin with oil or cooking spray.
In a mixing bowl, whisk together the eggs, milk, salt, pepper, and chives. Set aside.
Into each muffin well, divide and layer the prepared vegetables and pour the egg mixture over top.
Bake for 10 minutes or until golden.
Turn the vegetable mini frittatas out of the pan and serve immediately.