Spring vegetables are some of my family’s favorite. Peas are the just about the only green veggie my kids will eat on a regular basis and I’m always looking for ways to add more vegetables into our diets. These Spring Pea with Pesto Frittata Muffins from Gabi at Mi Cielo are the perfect on-the-go breakfast and make yummy and nutritious after school snacks. Click through for the whole quick and simple recipe…

INGREDIENTS

2 c. frozen peas, thawed
6 lg. eggs
1/2 c. milk (of your choice)
1 c. Parmesan, grated
2 Tbsp. pesto

Directions:

Preheat oven to 350°F and grease a 12-cup muffin tin.
Divide peas evenly into muffin cups.
In a large bowl, whisk eggs, milk, cheese and pesto until combined. Pour egg mixture over peas and bake 20 to 25 minutes or until golden and set. Cool in pan for 5 minutes before removing.

Gabriella is a Florida-grown, travel-obsessed food editor currently nesting in Brooklyn. When she’s not dreaming about tacos or planning her next dinner party, she can be found at home listening to one of her Carpenters records. You can find more of her writing and recipes on Good Housekeeping and on her blog, Mi Cielo.

You can also click HERE to find more of Gabi’s recipes on Lucky Penny.