By: Aly Shoom
These mini frittata’s make a great addition to meal prep day! They’re packed with protein and you eat them on the go for breakfast or snack. You can eat them cold or reheat them in the oven for about 10 minutes. This recipe is also incredibly flexible so feel free to swap out any vegetables and add in your favourites.
½ cup unsweetened original almond milk
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
¼ cup goat cheese, crumbled
¼ cup chopped zucchini
¼ cup sweet potatoes, cubed (cooked or raw both work)
2 tablespoons chopped white onions
¼ cup cilantro
ONE: Preheat oven to 350°F. Beat eggs, milk, salt and pepper in a medium bowl until blended. Add cheese, zucchini, sweet potato, onion, and cilantro; mix well. Spoon evenly into 12 greased muffin cups (or muffin liners) about 1/4 cup each.
TWO: Bake until just set, about 20 to 22 minutes. Cool on rack for about 5 minutes. Remove from cups and serve. Store in the fridge for up to 5 days.