Nutrition Facts
Servings Per Recipe: 9
Serving Size: 1 serving
Amount Per Serving
  • Calories 71.3
  • Total Fat 4.0 g
  • Saturated Fat 1.8 g
  • Polyunsaturated Fat 0.5 g
  • Monounsaturated Fat 1.3 g
  • Cholesterol 107.0 mg
  • Sodium 88.6 mg
  • Potassium 177.3 mg
  • Total Carbohydrate 3.9 g
  • Dietary Fiber 1.4 g
  • Sugars 0.7 g
  • Protein 5.3 g
  • Vitamin A 20.7 %
  • Vitamin B-12 4.3 %
  • Vitamin B-6 6.8 %
  • Vitamin C 40.8 %
  • Vitamin D 3.2 %
  • Vitamin E 4.7 %
  • Calcium 4.0 %
  • Copper 4.3 %
  • Folate 13.2 %
  • Iron 4.4 %
  • Magnesium 3.2 %
  • Manganese 5.1 %
  • Niacin 1.8 %
  • Pantothenic Acid 6.1 %
  • Phosphorus 8.8 %
  • Riboflavin 11.8 %
  • Selenium 11.9 %
  • Thiamin 3.5 %
  • Zinc 3.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Coach Nicole's Mini Vegetable Frittatas

View the full Coach Nicole's Mini Vegetable Frittatas Recipe & Instructions
Submitted by: COACH_NICOLE

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Coach Nicole's Mini Vegetable Frittatas

35 calories of Egg, fresh, whole, raw, (0.56 medium)

17 calories of Goat Cheese, Soft, (0.22 oz)

12 calories of Broccoli, cooked, (0.22 cup, chopped)

4 calories of Red Ripe Tomatoes, (0.11 cup, chopped or sliced)

1 calories of Milk, 2%, with added nonfat milk solids, without added vit A, (0.01 cup)

0 calories of Pepper, black, (0.11 dash)

0 calories of Salt, (0.11 dash)

Nutrition & Calorie Comments  

This was incredible, plus low carbs being diabetic Submitted by:

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Add some cheese to this, they are so low calorie, one is not enough for a meal, she is right that you need some toast and fruit. Submitted by:

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I have made this before but used turkey sausage cut up as well. Adds a bit of a punch and extra protein. Very good, I added broccoli this morning. Great recipe Submitted by:

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I loved it and it is a great way to clear out some leftovers. Instead of tomatoes I put orange peppers and I didn't have goat cheese so I put low fat laughing cow cheese. I also added a little fresh basil. I am sure you could put onions, chicken, etc. whatever healthy you have lying in the fridge. Submitted by:

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Very easy and quick.
My husband doesn't like broccoli so I used fresh spinach instead and added a spring onion. We don't eat salt so I added a bit of garlic. Yum! This is going to be a Saturday morning tradition so we can have them to grab during the week. Have to confess, couldn't eat just one
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Awesome!!! If you have some extra calories available, we had it one day spread out on wheat English muffins with one slice of ham and cheese, great breakfast no matter how you eat it. Submitted by:

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I made a makeover with fewer calories, less fat, and higher nutrition. It replaces the goat cheese with chopped onions and nootch to give that cheesy flavour. It also made ten portions. Yummy! Submitted by:

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Will make again! No goat cheese or broccoli, just used what I had on hand: chopped red pepper & green onion. Added 1/4 cup salsa in place of tomatoes. A little worcestershire and red pepper flakes for kick. Topped with light cheddar. Made 11 servings at 52 calories each. Ate on toasted eng. muffin! Submitted by:

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I think I'll make mine using egg beaters to cut down on the cholesterol. Makes it a lot more heart healthy and even cuts down on the calories! Submitted by:

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Delicious, great source of protein, and helps me meet my fruit/veggies quota for the day. It can be modified in many different ways for variation. Next time I'll probably blend up the veggies though. Submitted by:

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Can use low fat cheddar instead of goat cheese Submitted by:

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I just made it this evening so that my son would have something quick and portable in the morning. I tweaked the recipe slightly. I did 3 eggs and 2 eggs worth of egg whites. Also I used a reduced fat croissant mix to add a crust. I partially baked the croissants in each muffin tin. 121 calories Submitted by:

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