Frittata Muffins While Feeling Lazy…

frittata 1

After a hectic weekend traveling, Mondays are always a little rough in terms of organization and meal preps. Usually we are feeling super gross from pigging out all weekend, so we¬†tend to prefer¬†something clean and healthy. However, we are also feeling super tired, so want to cook something super easy that requires zero thinking. It had been a really long time since we made a frittata for dinner, so we decided to spruce it up by my making individual muffin size ones. Side note, we ate the entire muffin tray (4 eggs each…protein overload).

Eggs are certainly under rated for dinner, and you can do a lot of fun combos with various vegetables. We kept this one super healthy with lots of greens and added some deli sliced ham for protein. After downing 3 muffins each, it was safe to say no sides were necessary. I know they might look a little sloppy below, but I promise they were awesome….

And just to show you how tired I truly am, I sadly don’t even have any pics of little miss Char to update you all with….so here is a blast from the past below. It’s hard to believe she is almost 20 lbs, and started off SO little at just over 6 lbs.

Happy Tuesday everyone!

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Ham & Veggie Frittata:

Ingredients: serves 3

  • 1/4 lb of deli sliced ham
  • 8 eggs
  • 1 table spoon of butter
  • 1 bunch of spinach
  • 2 peppers, chopped (any colors will do, we chose yellow and red)
  • 1 yellow onion, chopped
  • 1 package of sliced mushrooms
  • 2 table spoons of olive oil
  • pam spray (for muffin tin)
  • 2 garlic cloves, thinly sliced
  • salt & pepper


  1. Pre-heat over to 425F, with popover/muffin pan inside.
  2. Saute onions, peppers, and garlic in olive oil until tender.
  3. Saute mushrooms seperately in olive oil until tender.
  4. Beat 8 eggs together in a mixing bowl. Add various spices like salt & pepper.
  5. Once all vegetables are room temperature, add them to the egg mixture. Add sliced ham and spinach as well, and mix together.
  6. Pour into the heated popover/muffin tray, until 3/4 full (keep in mind they do tend to rise-hence the photo above).
  7. Cook for 30 minutes, or until desire liking (we use the trick of inserting a knife into one of them, and if the knife comes out clean, it is fully cooked).