Frittata Muffins - High Protein, Low Cal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 med. roma tomato, finely diced (1/2 c. or 3.5 oz.)1 c. broccoli, steamed or cooked, chopped (3 oz.)1 c. yellow crookneck squash, finely diced (3.7 oz.)1 clove crushed garlic2 whole green chiles, canned, diced (1/3 c. or 2 oz.)2 T. Bragg's Nutritional Yeast1/4 c. nonfat Greek yogurt (2 oz.)1/2 c. nonfat cottage cheese (4 oz.)1 Quorn Chik'n cutlet, finely diced1 16 oz. container egg whites1 c. fat free shredded cheese (3 oz.) (I used Stater Bros. brand, cheddar & mozzarella)a few dashes of hot saucesalt & pepper1/4-1/2 t. onion powder
Preheat oven to 350 degrees. Steam or cook broccoli, then saute broccoli, squash and garlic in cooking spray. In large bowl add egg whites, nutritional yeast, salt & pepper, hot sauce, onion powder, and greek yogurt. Whisk until yogurt is well blended. Add cottage cheese, shredded cheese, Quorn cutlet, green chiles, tomato, and sauteed veggies. Blend well.
Liberally spray muffin tin with cooking spray, then using a 1/4 c. measuring cup, divide the mixture evenly between all 12 muffin cups. Bake at 350 degrees for 20-25 minutes or until knife inserted in middle comes out clean.
Serving Size: Makes 12 servings (12 muffins)
Number of Servings: 12
Recipe submitted by SparkPeople user DIEGONATOR.
Liberally spray muffin tin with cooking spray, then using a 1/4 c. measuring cup, divide the mixture evenly between all 12 muffin cups. Bake at 350 degrees for 20-25 minutes or until knife inserted in middle comes out clean.
Serving Size: Makes 12 servings (12 muffins)
Number of Servings: 12
Recipe submitted by SparkPeople user DIEGONATOR.
Nutritional Info Amount Per Serving
- Calories: 63.6
- Total Fat: 1.1 g
- Cholesterol: 1.7 mg
- Sodium: 182.5 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.1 g
- Protein: 10.1 g
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