Muffin Frittatas
Courtesy of The incredible edible egg™ 6 Servings • 10 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 6 eggs |
| 1/2 c. milk |
| 1/4 tsp. salt |
| 1/8 tsp. pepper |
| 1 c. cheddar cheese, shredded (4 oz.) |
| 3/4 c. chopped zucchini |
| 1/4 c. chopped red bell pepper |
| 2 Tbsp. chopped red onion |
Directions:
1. Heat oven to 350°F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 c. each.
2. Bake in 350°F oven until just set, 20 to 22 min. Cool on rack 5 min. Remove from cups; serve warm.
INSIDER INFORMATION
* Quick breakfast solution: Bake muffin frittatas the night before and refrigerate. Quickly re-warm in the microwave in the morning.
* Lighter Option - Recipe can be made with reduced-fat cheese, if desired.
* Serving size is 2 mini frittatas
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Nutrition:
Calories: 163; Total Fat: 12g; Saturated Fat: 6g; Cholesterol: 233mg; Total Carbs: 3g; Fiber: 0g; Protein: 12g; Sodium: 294mg;