Mushroom Onion Tomato Mini Frittatas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 slices bacon, cooked and chopped into chuncks1 medium yellow onion, minced6 medium white mushrooms, chopped2 roma tomatoes, chopped8 large eggs1/4 cup non-fat cottage cheese1 tbsp. dried parsley
Using a non-stick pan or griddle, saute onions on med. high heat. Add mushrooms when onions begin to turn opaque. Saute 4-5 minutes, until mushrooms reach desired consistency. Let onions and mushrooms cool slightly.
In a large bowl, beat eggs until foamy. Add remaining ingredients, and fold to incorporate.
Spray a 12-serving muffin tin with non-stick cooking spray. Fill each cup with 1/4 cup of the egg mixture. Bake at 350 degrees F for 15 - 20 minutes, or until frittata is springy in the center. Remove from oven, and loosen with a knife. Serve warm.
Makes 6 2-mini frittata servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ERIN.B.
In a large bowl, beat eggs until foamy. Add remaining ingredients, and fold to incorporate.
Spray a 12-serving muffin tin with non-stick cooking spray. Fill each cup with 1/4 cup of the egg mixture. Bake at 350 degrees F for 15 - 20 minutes, or until frittata is springy in the center. Remove from oven, and loosen with a knife. Serve warm.
Makes 6 2-mini frittata servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ERIN.B.
Nutritional Info Amount Per Serving
- Calories: 156.2
- Total Fat: 9.8 g
- Cholesterol: 251.5 mg
- Sodium: 219.9 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.1 g
- Protein: 12.3 g
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