Joy Bauer's Mini Spring Veggie And Avocado Frittatas

Joy Bauer's Mini Spring Veggie And Avocado Frittatas
4 from 1 ratings
When your stumped on what to make for breakfast try Joy Bauer’s mini spring veggie and avocado frittata — this recipe does not disappoint. 
Servings
6
servings
Ingredients
  • 12 eggs
  • 1/4 cup one-percent low-fat milk
  • 2 tablespoon i can’t believe it’s not butter! original, melted
  • 1/2 teaspoon salt
  • 1/8 teaspoon cracked pepper
  • 1 cup fresh baby spinach, chopped
  • 1/2 red pepper, diced
  • 1 avocado, diced
Directions
  1. Preheat oven to 350 degrees F.
  2. Grease a cupcake pan with I Can’t Believe It’s Not Butter! Original, nonstick spray, or use cupcake liners to line pan.
  3. In a large bowl, combine eggs with milk, melted I Can’t Believe It’s Not Butter! Original, salt and pepper, and whisk well. Add spinach, red peppers and avocado. Fill muffin tin ¾ of the way up with egg mixture and bake for 15 minutes.
  4. After removing pan from oven, immediately remove eggs from cupcake mold by using a butter knife to separate the eggs from the tin. Place 2 frittatas on each of the six plates and serve.