I am calling it "Baby Rainbow" Frittatas because they were mini ones that I made in my muffin tin and they were so colorful with all the different vegetables I put in them.
Want to know how I made them? Well you are in luck because I am going to share (the recipe not the actual frittatas because there are none left).
1/4 cup water
1/4 cup Dijon Mustard
1/4 tsp garlic salt
1/2 cup diced fresh mushrooms
1/2 cup grated zucchini
1/2 cup grated squash
1/2 cup diced tomatoes
1/2 cup diced green bell peppers
1/2 cup diced red bell peppers
1/4 tsp of salt & pepper (optional; I typically only use pepper)
1. In large skillet or WOK (which is what I always use) saute the mushrooms, zucchini, squash, green and red bell peppers.
2. Beat the eggs, water, mustard, garlic salt, regular salt and pepper in mixing bowl. Add tomatoes and sauteed vegetables. Mix.
3. Pour into greased muffin tins or 10x13 casserole baking dish. Bake at 375 for 25 minutes or until a toothpick comes out clean when inserted into the middle.
|Mix Vegetables Into Eggs/Mustard/Water/Seasonings|
|Pour into greased muffin tin or casserole dish.|
You have "Baby" Rainbow Frittatas.
You can eat them for breakfast, lunch or dinner.
And you can switch them up by adding other vegetables or meat.
These are "vegetarian".