Breakfast Frittata Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Egg white, large, 3 serving (equivalent of whites from 3 eggs)Egg, fresh, whole, raw, 3 largeCheddar Cheese, 2 oz (1/2 cup), shreddedMushrooms, fresh, 8 oz.Broccoli, frozen, 5 oz (half a standard package)Onions, raw, 1 small 1 large tomato, dicedOlive Oil, 2 tspSimply Potatoes Diced Potatoes with Onion 2 cup/81 grams/2.9 oz)Salt and pepper to taste1/2 t. garlic or onion powder (optional)
chop veggies, saute mushrooms and onions in 2 tsp. oil and season with salt/pepper. Put onions and mushrooms in a medium bowl when done cooking. Heat another 2 tsp. oil in frying pan and add potatoes. Cook for about 12 minutes covered on medium heat, turning once or twice.
Microwave broccoli for two minutes covered and drain, then combine all ingredients in bowl. Spray large muffin tin with PAM and pour contents into tin to make 5 large muffins (1 serving each) or 10 smaller muffins (2 muffins per serving).
Bake at 350 until set and golden on top (estimated time depending on size of muffins: 20-25 minutes).
Muffins can be stored in fridge and reheated in microwave for about 30-60 seconds before serving.
Serving Size: Makes 5 large muffins (1 per serving) or 10 smaller muffins (2 per serving)
Microwave broccoli for two minutes covered and drain, then combine all ingredients in bowl. Spray large muffin tin with PAM and pour contents into tin to make 5 large muffins (1 serving each) or 10 smaller muffins (2 muffins per serving).
Bake at 350 until set and golden on top (estimated time depending on size of muffins: 20-25 minutes).
Muffins can be stored in fridge and reheated in microwave for about 30-60 seconds before serving.
Serving Size: Makes 5 large muffins (1 per serving) or 10 smaller muffins (2 per serving)
Nutritional Info Amount Per Serving
- Calories: 175.0
- Total Fat: 8.9 g
- Cholesterol: 103.0 mg
- Sodium: 215.3 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.7 g
- Protein: 10.6 g
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