Mini Italian Frittata
This was a breakfast game changer for me! I make 2 batches at a time, freeze half and keep the other half in the refrigerator. Each morning I grab two before running out the door. With only 115 calories each, a couple each morning will fill you up without filling you out!
- 1/2 pound italian pork sausage
- 1/2 medium yellow onion, diced
- 10 eggs
- 1 TBSP italian seasoning
- 1 tsp salt
- 1 tsp black pepper
- 1 roma tomato, sliced into 12 thin slices
- 4 TBSP Wellshire Farms Bacon Bits (at whole foods – these are fresh and not processed)
- Preheat oven to 375 degrees. In a large skillet, brown the italian sausage and onions for about 5 minutes until the onions are soft and the sausage is cooked. Meanwhile, whisk together the eggs, seasoning, salt and pepper.
- Grease a 12-cup muffin pan (silicone muffin pans work best) with coconut oil or spray. Place equal amounts of the sausage/onion mixture in the bottom of each muffin cup. Spoon equal amounts of the egg mixture over the sausage. Gently “float” a slice of the tomato on top of the egg mixture in each cup. Sprinkle with bacon bits. Bake for approximately 20 minutes or until the eggs are set. Place the muffin tin on a wire rack for several minutes while the frittatas cool. The frittatas will puff up over the muffin cups but then deflate slightly as they cool.
- Either freeze or refrigerate until ready to serve. Microwave for approximately 60 seconds to warm. If frozen, defrost in the refrigerator before heating.
Makes 12 servings at 115 calories each.