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Mini Herb Frittatas Recipe

Here's another recipe from the baby shower I hosted this past weekend. Like most of my healthy recipes, greek yogurt plays a big role in making the recipe lighter, healthier, and with less milk fat. I also love using recipes with lots of fresh herbs because it ups the flavor profile without adding unnecessary calories or sodium.


Mini Herb Frittatas Recipe


Ingredients:
8 Large Brown Eggs
6 tablespoons 2% Plain Greek Yogurt
2 tablespoons Organic Skim Milk
1 cup Finely Grated Pecorino Romano
2 heaping tablespoons Chopped Fresh Chives or Green Onions
2 heaping tablespoons Finely Chopped Dill
1 teaspoon Kosher Salt
1 teaspoon Ground Black Pepper


Heat oven to 300 degrees F. Beat eggs in a medium bowl until smooth (no one wants a lumpy frittata). ADd remaining ingredients and whisk to combine. Pour mixture into greased mini muffin tins (I used coconut oil for easy removal). Leave about 1/4 of an inch of space in the mini muffin tins to allow the frittatas to puff up nicely. Bake for 10 minutes; the eggs will look set. Turn the broiler on and cook until the frittatas are puffed up and golden brown, about five more minutes. It's best to take these out of the oven just before they're done so they can continue to cook to the perfect temperature in the pan as they cool. Serve after cooling for under 5 minutes. Garnish with a piece of thinly sliced prosciutto or a piece of peppery arugula. Enjoy!

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