Leftovers a la Mini Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 baked potato, cut into 12 roundsAbout 1 cup veggies, from the night beforeAbout 6 oz cooked Chicken breast cut into small chunks11 egg whites1 egg (the yolk adds nutrients and color)
Makes 4 servings of 3 muffins.
Muffin tin(s)- you'll need twelve muffins. Spray each cup with non stick spray or use cupcake holders. (with the heavy whites it is going to stick to the paper pretty back, I would think, but your choice)
Put a slice of baked potato in the bottom of each cup.
Spoon on veggies evenly through all 12. Add chicken pieces, again evenly distributed.
Whisk the egg whites and egg together. Add some salt and pepper or maybe some hot sauce for a little added flavor.
Spoon the egg mixture over the other ingredients, you guessed it, evenly!
Bake at 350 for about 1/2 hour. I topped mine with my vegan gourmet "cheese" and it was quite tasty.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user DRAGONSPITTLE.
Muffin tin(s)- you'll need twelve muffins. Spray each cup with non stick spray or use cupcake holders. (with the heavy whites it is going to stick to the paper pretty back, I would think, but your choice)
Put a slice of baked potato in the bottom of each cup.
Spoon on veggies evenly through all 12. Add chicken pieces, again evenly distributed.
Whisk the egg whites and egg together. Add some salt and pepper or maybe some hot sauce for a little added flavor.
Spoon the egg mixture over the other ingredients, you guessed it, evenly!
Bake at 350 for about 1/2 hour. I topped mine with my vegan gourmet "cheese" and it was quite tasty.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user DRAGONSPITTLE.
Nutritional Info Amount Per Serving
- Calories: 171.1
- Total Fat: 2.3 g
- Cholesterol: 77.8 mg
- Sodium: 213.3 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.0 g
- Protein: 27.1 g
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