Spinach, Mushroom & Sun Dried Tomato Frittata Muffin Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 large Egg, fresh, whole, raw1.5 cup Egg substitute, liquid (Egg Beaters)2 tbsp Oikos Greek Nonfat Yogurt Plain 6 tbsp Sour Cream, reduced fat4oz canned mushrooms great value 4oz3cups Cut Leaf Spinach - Frozen - cooked30gram Bella Sun Luci Sun Dried Tomatoes diced1clove Garlic minced or grated1 tsp Salt1/4 tsp Pepper, black1/4 tsp Ground Tumeric (optional)Sprinkle Cayenne Pepper on top (optional)Sprinkle Herbs De Provence on top (optional)4 tbsp Parmesan Cheese, shredded on top (optional)
Mix the chopped vegetables together, set aside.
Mix the eggs, sour cream, yogurt & spices except cayenne & herbs de provence in a 4 cup measuring cup for a easy pour.
Put 1 TBSP vegetables in each muffin cup. Pour egg mix in muffin tins till about 2/3 - 3/4 way full. Top with a sprinkle of cheese. And cayenne & herbs if you would like.
Bake 350° 20 - 23 mins till set.
Cool for 5 mins and serve.
Microwaves beautifully for a reheat in 90 seconds.
Freezes Beautifully as well.
Serving Size: 3 muffins
Number of Servings: 6.0
Recipe submitted by SparkPeople user RJHS2525.
Serving Size: 3 muffins
Number of Servings: 6.0
Recipe submitted by SparkPeople user RJHS2525.
Nutritional Info Amount Per Serving
- Calories: 147.3
- Total Fat: 5.9 g
- Cholesterol: 132.7 mg
- Sodium: 740.8 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.9 g
- Protein: 15.5 g