Prenatal Meal Prep: Mini Vegetable Frittatas (with video!)

Mini Frittatas with Onion, Mushroom, and Broccoli

Why they’re great: An excellent source of both protein and fiber, these mini egg cups are super easy to eat and will keep you full for hours. Cook up a batch prenatally and have a quick, warm, nutritious meal when you need it most in postpartum.

4 eggs

2 egg whites

1/2 yellow onion, chopped

3/4 cup mushrooms, thinly sliced

1/2 cup broccoli, finely chopped

1/4 cup heavy cream or milk

2 tbl basil, chopped

cheddar cheese (optional), grated

Salt & pepper

Preheat the oven to 375ºf

Add mushrooms to a heated cast iron skillet. Allow to sit for about 5 minutes before mixing with a pinch salt.

Add onions and broccoli to the skillet with a pinch of salt and pepper. Cook until vegetables are soft and beginning to brown, stirring occasionally.

While vegetables are cooking, crack eggs and eggs whites into a large bowl. Add milk or cream, 1/4 tsp salt, and basil. Whisk until egg appears foamy, about 1 minute.

Add vegetables to the large bowl. Mix to combine.

Line the cups of a muffin sheet with butter (it helps to use your fingers)

Add egg mixture to each muffin cup and sprinkle with cheese, if using.

Place in the oven for 20-25 minutes, or until frittatas are cooked through (can be tested with a toothpick)

Allow to cool before placing them in an air-tight container in the freezer. Can freeze for up to one month.

---