I’ve been trying to eat eggs more often, especially since posting 20 facts about eggs last week. They’re just so darn healthy for you! Eating eggs in the morning also helps you lose weights, so I figured it was a good breakfast habit to get into. To be honest, I don’t feel like waking up and immediately switching on the stove, so I decided to make mini frittatas for some grab-and-go ease throughout the week! The roasted red peppers give a boost of veggie nutrition and the ricotta provides creamy calcium.  I added in red pepper flakes for some spice (kept a few un-spicy ones for my mom), garlic, and onions. These turn out fluffy, light, and pretty tasty. Try them out!

**The size of the frittatas depend on the size of your muffin pan – I use a pan with 12 slots, but only fill 9**

1 tablespoon extra virgin olive oil

1 onion (diced)

3 garlic cloves (minced)

1 cup roasted red peppers

½ – ¾ teaspoon oregano

6 eggs

¼ cup milk

≈¼ cup ricotta cheese

Salt and pepper to taste

Red pepper flakes (optional)

Preheat the oven to 375 degrees Fahrenheit.

In a sauce pan over medium heat, add the oil, onion, and garlic. Sautee for around 3 minutes. Add the roasted red peppers, oregano, and salt/pepper. Stir to combine. Turn off heat. Allow to cool.

In a bowl, whisk together the eggs and milk with a pinch of salt and pepper.  Pour around ¼ cup of this egg mixture into each “cup” of a greased muffin tin.

Add an equal portion of the onion/pepper sauté to each of the egg filled muffin cups. Then dollop ½ tablespoon of ricotta cheese into each of the egg/veggie filled muffin cups.

Insert the muffin pan into the oven and bake for 25-30 minutes, or until the eggs are fully cooked.

Remove from the oven, allow to cool slightly, and then remove the frittatas from their cups.

Serve with toast, tomato sauce, or eat plain. Enjoy!