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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 147.0
  • Total Fat: 8.3 g
  • Cholesterol: 222.9 mg
  • Sodium: 222.7 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 1.2 g
  • Protein: 13.5 g

View full nutritional breakdown of Egg and Vegetable Frittata in Petite-loaf pans calories by ingredient
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Egg and Vegetable Frittata in Petite-loaf pans

Submitted by: REEDSKI

Introduction

Using an 8 section petite loaf pan with 8 very small loaves (like a muffin tin but shaped like loaves instead of muffins.) you can make these egg and vegetable "frittatas" at 147 calories each.
I might increase the tomatoes. You can use whatever type of cheese you'd like. The mini loaf pan makes bigger sizes than a muffin. You could add mushrooms, artichokes, any vegetables you have handy.
Using an 8 section petite loaf pan with 8 very small loaves (like a muffin tin but shaped like loaves instead of muffins.) you can make these egg and vegetable "frittatas" at 147 calories each.
I might increase the tomatoes. You can use whatever type of cheese you'd like. The mini loaf pan makes bigger sizes than a muffin. You could add mushrooms, artichokes, any vegetables you have handy.

Number of Servings: 8

Ingredients

    8 large eggs, whole
    4 egg whites
    1/4 c. 1 % milk
    2 stalks green onion, chopped
    2 tomatoes, chopped
    2 c. chopped broccoli
    .5 cup green bell peppers, chopped
    4 oz. 2% sharp cheddar
    Mrs. Dash (You can use salt and pepper)
    Olive oil spray

Directions

Preheat the oven to 350 degrees.
Whisk the eggs, egg whites, and 1% milk.
Add the chopped vegetables.
Add the cheese.
Stir it up.
Spray the tray of petite loaf pans with olive oil spray or spray of your choice.
I used a big soup ladle to pour the mixture into the petite loaf pans.
Fills 8 petite loaf pans.
Cook for about 25-30 min.
I put a toothpick in the middle and it came out clean. Top is golden and feels slightly firm to the touch.

Number of Servings: 8

Recipe submitted by SparkPeople user REEDSKI.






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