High Protein Mini Fajita Frittatas
Mini Frittatas one of my favorite things to meal prep. Packed with protein which is such an important way to start the day it gives your mind and body the engird and strength to take on the day! If you want to learn more about the importance of protein here is a great article.
For these frittatas I did a little Mexican spin on them using caramelized onions and peppers, leftover roasted chicken and cilantro. Literally one bowl and a muffin tin and you are on your way to a few days worth of healthy meals or snacks.
Frittatas are also a fabulous way to use up leftovers from veggies, to cheese, to meats the possibilities are endless. All you need for this recipe and also kind of a formula so you can use any flavor and spice mix you like!
- 12 eggs
- 1 cup veggies
- 1 cup chopped cooked meat
- 2-3 tbsp cheese - optional but encouraged :)
- 1-2 tbsp favorite spices
- salt and pepper
- avocado oil spray for the pan
Add all the ingredients into a bowl, whisk, pour and bake. Once baked allow to cool completely if not eating right away. They will keep in the fridge 3-4 days.
Happy cooking XOXO
Simple and delicious High protein fajita style mini egg frittatas.
- 12 eggs
- 1 cup cooked shredded chicken (can use any meat)
- 1 cup sautéed peppers and onions
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 tsp kosher salt
- 3 tbsp cheese (I used cotija)
- 1/4 cup fresh chopped cilantro
- avocado oil spray (for greasing muffin tin)
- 1
Heat the oven to 400'f. Spray a muffin tin with avocado oil. Place eggs in a large bowl and season with salt and seasonings. Whisk together and then add in chicken, sautéed onions and peppers, cheese and cilantro. Mix together and then scoop mixture into muffin tin. Bake 18-20 minutes of until centers are fully cooked. Makes 12-14 mini frittatas