Mini Frittata
- Number of Servings: 12
Ingredients
Egg substitute, liquid (Egg Beaters), 2.75 cupGwaltney Beef Bacon (1 slice), 3 servingshredded 4 cheese blend, 1.5 servingOnions, raw, 1.5 tbsp choppedSpinach, fresh, 6 leaf, cut into ribbonsOlive Oil, 1 1tsp
Preheat oven to 375F. Arrange the beef bacon on a rack over a shallow pan and bake for 15 minutes or until desired crispness. Blot excess grease from the bacon, cool, and chop finely or crumble. Reduce oven heat to 350F.
Lightly sautee spinach and onions in the olive oil. (To make spinach ribbons, stack the leaves on top of each other, roll up the long way and run your knife through to make even strips or "ribbons".) Evenly pour the egg substitute into a 12 cup muffin tin. Evenly distrubute cheese, sauteed spinach and onion, and bacon bits. Bake for 15-18 minutes or until egg substitute is cooked through. Remove from muffin pan and cool on wire rack.
Serving Size: 1 mini frittata
Number of Servings: 12
Recipe submitted by SparkPeople user SHANATAV.
Lightly sautee spinach and onions in the olive oil. (To make spinach ribbons, stack the leaves on top of each other, roll up the long way and run your knife through to make even strips or "ribbons".) Evenly pour the egg substitute into a 12 cup muffin tin. Evenly distrubute cheese, sauteed spinach and onion, and bacon bits. Bake for 15-18 minutes or until egg substitute is cooked through. Remove from muffin pan and cool on wire rack.
Serving Size: 1 mini frittata
Number of Servings: 12
Recipe submitted by SparkPeople user SHANATAV.
Nutritional Info Amount Per Serving
- Calories: 53.1
- Total Fat: 2.1 g
- Cholesterol: 10.1 mg
- Sodium: 164.1 mg
- Total Carbs: 0.8 g
- Dietary Fiber: 0.1 g
- Protein: 8.0 g
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