Frittata Muffins

Sometimes even after 31 years a person can learn something new about themselves. I've always claimed to strongly dislike eggs. They make me gag. It turns out that I actually do like eggs though as long as they are in muffin form.

This recipe has been slightly adapted from toneitup.com. If you are looking for some new workouts I can't recommend them enough. I love their site and I love these frittatas, or taddas as my five year old calls them. She and I are really the only ones that eat these. My oldest two weren't in love with them and my husband refuses to even try them because you can see pieces of spinach. One of these days maybe I will be nice and make them for him without the spinach.

8 eggs
1 (6 oz) container of plain Greek yogurt
1 C chopped spinach
1/2 C chopped bell peppers or mushrooms
1/4-1/2 C cheese (I usually just toss in a little sharp cheddar and some fresh Parmesan)
salt and pepper to taste

In a mixer beat the eggs and yogurt on high until well whipped. I just let the mixer run while I chop the veggies. Gently fold in the cheese and veggies and divide into 12 muffin cups. Bake @350 for 18-20 minutes.

I love to make a pan of these for breakfast and then store the rest in the fridge so I can grab one or two for a quick lunch when my day has gotten crazy.