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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 329.5
  • Total Fat: 22.6 g
  • Cholesterol: 446.0 mg
  • Sodium: 675.2 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 3.4 g
  • Protein: 24.0 g

View full nutritional breakdown of Mini Veggie Frittata calories by ingredient
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Mini Veggie Frittata

Submitted by: WEEZIE30
Mini Veggie Frittata

Introduction

I wholeheartedly believe that breakfast is the most important meal of the day. I love an egg or two in the morning, but am often pressed for time. These mini frittatas save the day, literally. When my day begins with protein, I seem to be much happier. This recipe is super simple and the end product is tasty.
I wholeheartedly believe that breakfast is the most important meal of the day. I love an egg or two in the morning, but am often pressed for time. These mini frittatas save the day, literally. When my day begins with protein, I seem to be much happier. This recipe is super simple and the end product is tasty.

Number of Servings: 2

Ingredients

    5 Large Eggs
    2 TBSP Low Fat Milk (2%)
    3/4 Cup of Diced Red Bell Pepper
    1 - 10oz package of frozen spinach
    5 ounces Soft Goat Cheese (Chevre)
    Salt and Pepper to taste.

Directions

1. Microwave spinach on high for two minutes. Wring with hands to drain excess liquid.

2. Beat eggs and milk in a small bowl.

3. Mix in goat cheese.

4. Add veggies and salt ant pepper to taste.

5. Pour muffin tins coated with canola cooking spray.

6. Bake at 350 degrees for 12 to 15 minutes, or until firm and just golden on top.

Once cooled, you can store the frittatas in the fridge. To warm you can microwave for 20 to 40 seconds to reheat, or pop them in a toaster oven for about a minute.

Serving size: 4.5 firtattas

Number of Servings: 2.5

Recipe submitted by SparkPeople user WEEZIE30.






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