Pesto #vegetarian mini #fritatta. Lol they were gonna be #vegan until I forgot #eggs aren’t vegan…oops #VegansSuck #foodporn #fitspo #healthy #breakfast of #champiana @champianachick
6 mini bell peppers assorted color
2 vegan chicken breasts (I would rather use turkey sausage or bacon though)
add spinach/kale optional
1. Whisk the eggs together, mix pesto in, salt pepper to taste.
2. Dice all vegetables and mix in
3. Dice meat and fold in. The mixture should look like it has way too much vegetable going on.
4. Scoop mixture into cupcake cups about 3/4 full. The egg fluffs up so don't over fill.
5. Bake at 350 for 10-15 minutes or until egg firms up.
6. Enjoy your healthy delicious breakfast on the go! These keep in the fridge for 3-4 days and can also be frozen.
minceetbelle here is the recipe you asked for! Follow and share please :]