Mini Goat Cheese Frittatas

If you’ve spent more than five minutes at mise en place, then you are familiar with how much I love eggs. When I came across this recipe (unfortunately I have no recollection of where it came from and my desperate search to attribute it to somewhere or someone came up dry) a great big light bulb went off over my head; this is the perfect way to enjoy eggs for lunch at work! This has always been a challenge; there aren’t many options beyond a hard-boiled egg or egg salad.

But these were perfect. I just popped two in the microwave for 30 seconds or so and enjoyed them with a side salad and a cup of soup. They kept me satisfied for most of the afternoon and kept for almost a week in the fridge. The best part was the creamy, goat cheese-y middles. I love how just a little bit of goat cheese can go a really long way.

And now you can use this recipe as a template and switch up the mix-ins. The next time I make these babies I’m going to swap out the red pepper for sun dried tomatoes. Yum.

Mini Goat Cheese Frittatas
Makes 10

Ingredients:

5 eggs
2 tablespoons milk
3/4 cup sweet red peppers, minced
10 oz chopped frozen spinach
3 oz soft goat cheese, crumbled.

Method:

1. Preheat oven to 350F.

2. Cook spinach according to directions on package. Drain and squeeze dry.

3. Mix all ingredients together in a medium bowl. Spoon mixture into prepared muffin tins.

4. Bake for 15 minutes or until eggs have set.

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