Tuesday and Thursday: Egg Frittata Cups
(Makes 1 dozen – Meal Prep on Sunday)
1 Tbsp olive oil
½ yellow onion, chopped
½ cup zucchini
1 red bell pepper, chopped
8 large eggs
2 cups arugula or greens of choice, roughly chopped
¼ cup shredded cheese of choice
Salt and pepper, to taste
Preheat oven to 375°F.
Dice all veggies of choice.
Heat large skillet on medium high heat and spray with olive oil.
Add veggies, onions and cook to soften, about 5 minutes.
In a large bowl, beat eggs with remaining ingredients and add cooled veggies
Line muffin tins with papers, spray with olive oil, and divide egg mixture among them, filling about 3⁄4 full.
Top with cheese of choice over each cup before baking. Bake for about 20 minutes, or until the center is firm to the touch.
Note: These save great, so have them for breakfast the next day and for snacks.