Mustard Microgreen Mini Frittatas
Mustard Microgreen Mini Frittatas are a quick and easy way to get your daily dose of greens. They're perfect for breakfast, lunch, or dinner, and they're also a great way to use up leftover vegetables. The frittatas are made with a simple batter of almond milk, nutritional yeast, and eggs, and they're then filled with mustard microgreens, chopped onion, bell pepper, mushrooms, and sun-dried tomatoes. The frittatas are baked in a mini muffin tin until they're set, and they're then served warm.
The idea for these frittatas came to me one day when I was looking for a way to use up some leftover mustard microgreens. I had never cooked with microgreens before, but I was intrigued by their peppery flavor. I decided to add them to a simple frittata batter, and the results were delicious. The microgreens added a nice pop of flavor and color to the frittatas, and they were also a great way to get my daily dose of greens. I've been making these frittatas ever since, and they're now one of my favorite breakfast recipes.
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
- 1 cup mustard microgreens
- 1/2 cup almond milk
- 1/4 cup nutritional yeast
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/4 cup chopped mushrooms
- 1/4 cup chopped sun-dried tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a mini muffin tin with coconut oil.
- In a large bowl, whisk together the almond milk, nutritional yeast, onion, bell pepper, mushrooms, sun-dried tomatoes, salt, and pepper.
- Stir in the mustard microgreens.
- Pour the batter into the prepared muffin tin.
- Bake for 15-20 minutes, or until the frittatas are set.
- Let cool for a few minutes before serving.
Why It Works
- The mustard microgreens add a nice pop of flavor and color to the frittatas.
- The frittatas are a great way to get your daily dose of greens.
- The frittatas are quick and easy to make, and they're perfect for breakfast, lunch, or dinner.