Red Onion and Herb Mini Frittatas
24 January 2017
Not having enough time to properly meal plan is a common reason for why many of us get caught with no health-supportive meals or snacks in sight. What comes next?…we grab for the most convenient meal substitute replacement bar, or search our drawers for the quickest snack we have on hand. Stop the madness! Don’t let yourself fall short because of poor meal planning. All it takes is a few handy RD approved tricks to keep you on track and never let you get to the point where you are ravenous with no nutritious options on hand.
Breakfast is a WHOLE different diet dilemma. If you are one of those people who only drinks coffee and then waits until midday to eat- SOS: you are doing it all wrong. Just like any smart parent would say, I do not favor any meal as being “the most important,” but breakfast IS non-negotiable. By following this make-ahead #Sundayfoodprep style recipe, you are one step closer to becoming a regular breakfast eater and thus a better person. Bravo!
Share these scrumptious treats with the kiddos. You may add a little cheese to please their gooey desires, or keep it adult-level good with a few dashes of hot sauce. Yum!
Yield: 12 mini frittatas
Prep time: 15 minutes
Cook Time: 25-30 minutes
1 tablespoon extra-virgin olive oil
1 red onion, finely diced
5 cloves garlic, minced
1/2 cup fresh dill, chopped finely
½ cup fresh basil, cut into thin strips
¼ cup chives, minced
¼ cup fresh thyme, minced
12 large eggs
½ teaspoon salt
¼ teaspoon pepper
Optional: ½ cup cheese of choice (parmesan or goat cheese are my choice)
- 1. Preheat oven to 350 degrees. Lightly oil a 12 cup muffin tin.
- 2. Assemble all ingredients and chop herbs as specified in ingredient list.
- 3. Heat olive oil in a skillet over medium heat. When hot, add onions. Sauté a few minutes until softened. Add minced garlic and sauté for another minute. Turn heat off and set aside to cool.
- 4. Whisk together eggs, salt and pepper in a large bowl.
- 5. Add in remaining ingredients (fresh chopped herbs, cooled onion/garlic mixture, and cheese (optional).
- 6. Divide mixture evenly between the 12 muffin cups. Bake 25-30 minutes, until puffed up and set.
- 7. Let cool for 5 minutes before removing from the pan.
- 8. Enjoy immediately or store in an airtight container in the fridge for up to 5 days.