1-Hour Freezer Cooking: Frittatas!
Good morning, savvy savers! On this fine Saturday morning, I wanted to share with you my recipe for Freezer-friendly Breakfast Frittatas! What’s awesome about this recipe is its versatility, as it can be cooked quiche-style in a terrine pan, an omelet pan, or in a mini-cupcake wrapper style! Everything for this recipe you will more than likely have on hand. My version, the delicious morsel you see below, its ingredients came solely from the Dollar Tree; I use frozen trinity mix, frozen peppers and onions mix, frozen spinach blocks, and canned tomatoes all from the Dollar Tree. This recipe will cost $5.00, and will feed six! Keep in mind, this recipe, using disposable pans, can be made ahead of time, frozen, and served later, or prepared ahead, and then baked-off right before eating. In addition, I wanted to add that I pair this with fresh fruit and juice for a breakfast, or brunch, worth getting up in the morning for!
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- 4 large eggs
- 1/8 cup red pepper, diced
- 1/8 cup green pepper, diced
- 1/2 tomato, diced
- 1/2 package frozen spinach, thawed
- 1/4 cup cubed cooked ham (or bacon)
- 1/4 cup grated cheddar cheese
- 1/4 cup milk, or half and half
- Pinch of parsley
- Salt, pepper to taste
- Beat eggs with wire whisk; add rest of ingredients to taste.
- Spray 8- inch skillet, pan, or glass baking dish with butter-flavored Pam and heat over medium flame.
- Combine eggs, seasoning, and milk. Set aside two minutes to rest.
- Fold in peppers, onions, spinach, tomatoes, ham, and cheddar.
- Do not stir mixture.
- Cook on stove top, on medium flame, for two minutes, then transfer to over for 15 minutes at 350 degrees.
- Remove frittata from pan when sides are a golden, bubbly brown.
- Carefully slide frittata onto plate. Serve with picante sauce, if desired.
- Place Frittatas to cool on rack for one hour. Once cool, cut into wedges and freeze in quart-size baggies for up to six months!
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