Make-Ahead Mini Frittatas #SummerVibes by Tori Nicole - Musely
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Make-Ahead Mini Frittatas #SummerVibes

posted in Food & Drink > Recipes
  • 2 tsp olive oil
    2 small yellow potatoes, peeled 
and diced
    3/4 cup chopped yellow onion
    1/8 tsp sea salt
    4 2-oz links cooked all-natural Italian chicken sausage, no added nitrites or nitrates, thinly sliced
    2 large cloves garlic, minced
    1 1/2 cups grape tomatoes, halved
    8 large eggs
    1/2 cup plain yogurt 
(TRY: Traders Point Creamery 
Plain Whole Milk Yogurt)
    1 cup shredded mozzarella cheese
    1/4 cup chopped fresh basil leaves
    1/4 tsp ground black pepper

  • Preheat oven to 400ºF. Mist a 12-count muffin tin with cooking spray.
    In a medium skillet on medium-low, heat oil. Add potatoes, onion and salt and sauté for about 10 minutes, stirring occasionally, until vegetables are tender. Add sausage, garlic and tomatoes and and sauté for 2 minutes more. Divide mixture among muffin tins and allow to cool for about 
10 minutes.
    In a medium bowl, whisk together eggs and yogurt. Stir in cheese, basil and pepper. Divide 
evenly among muffin cups. Bake for 
20 minutes, until puffed and set.

  • Remove from oven and let cool for about 20 minutes. Slide a knife around each frittata and gently remove, placing on a large rimmed baking sheet. Freeze until firm, about 2 hours, then transfer to a large zip-top freezer 

bag. Return to freezer until ready 
to serve, up to 1 month.
    To serve, preheat oven to 400ºF. Place frozen frittatas on a rimmed baking sheet misted with cooking spray and bake for 20 minutes, until heated through. A microwave may also be used, if desired. Frittatas can also 
be eaten cold; defrost overnight in 
the refrigerator.

  • Nutrients per serving (2 mini frittatas): Calories: 291, Total Fat: 15.5 g, Saturated Fat: 6 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 2 g, Carbs: 15.5 g, 
Fiber: 2 g, Sugars: 4 g, Protein: 21 g, 
Sodium: 489 mg, Cholesterol: 297 mg


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