Creamy veggie frittata muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
12.0 large Egg, fresh, whole, raw1.0 cup kroger fat free cottage cheese0.5 cup great value plain fat free greek yogurt1.0 cup frozon peppers & onions1.5 cup, sliced Zucchini4.0 cup Meijer california blend (broccoli, cauliflower, &carrots)6.0 serving 100% Grated Parmesan & Romano Cheese (Kroger) serv=2 tsp4.0 tbsp Kroger Real Bacon BitsSalt, pepper, garlic
**Let frozen veggies thaw and dab with paper towel to remove access water.
Place veggies in food processor and coarsely chop.
In a large mixing bowl place eggs, chopped veggies, and Greek yogurt, bacon, parmesan cheese & seasonings. (You may add cottage cheese as is, or if the consistency is bothersome place in blender & mix until liquefied. ) whisk until well blended.
Divide mixture among two muffin tins sprayed with nonstick cooking spray. Place in preheated 350-degree oven for 20-25 minutes or until done.
Serving Size: Makes 24 regular muffins
Number of Servings: 24.0
Recipe submitted by SparkPeople user MWARNER211.
Serving Size: Makes 24 regular muffins
Number of Servings: 24.0
Recipe submitted by SparkPeople user MWARNER211.
Nutritional Info Amount Per Serving
- Calories: 65.3
- Total Fat: 3.0 g
- Cholesterol: 95.7 mg
- Sodium: 132.2 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.6 g
- Protein: 6.3 g
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