My youngest son loves going to Dennys. He plays hockey and decided in his last year of high school to give Rugby a try. He has a big appetite and his favorite breakfast is the Grand Slam. I get indigestion just looking at it in the menu. I will have the usual… again – Slim Fit with scrambled egg whites, tomato and spinach. Well, when I saw this recipe in First For Women magazine I knew I had to make it. I am always looking for quick healthy meals for breakfast or lunch. You can use whatever leftover cooked meats and veggies you have on hand into these Frittatas.
INGREDIENTS
- 8 large eggs
- 2 tbs leeks or scallions
- 2 tbs minced fresh basil
- 3/4 cup chopped spinach
- 3/4 cup diced cooked chicken
- 1/2 cup chopped grape or cherry tomatoes
I used my muffin-top pan to make these delicious gluten-free and dairy-free Mini Chicken Frittatas.
Heat the oven to 350 f. The best way to keep food from sticking (and you want to skip the spray) is to coat the 6 wells with olive oil using a pastry brush. In a bowl, whisk together eggs, leeks, and basil.
Divide the egg mixture evenly among the wells of the muffin-top pan. Add the spinach, chicken and tomatoes. Season to taste with salt and pepper.
Bake 12 minutes or until done.
*My boys like to make their own breakfast sandwiches with the Frittatas. Happy Easy Cooking!
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