Veggie Frittata Muffin

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 80.4
  • Total Fat: 6.1 g
  • Cholesterol: 110.8 mg
  • Sodium: 61.4 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.3 g
  • Protein: 4.8 g

View full nutritional breakdown of Veggie Frittata Muffin calories by ingredient
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Quick on the go Breakfast Quick on the go Breakfast
Number of Servings: 12


    7 eggs
    1/4 cup veggies (any you want)
    -Roma Tomatoes
    -Green Pepper
    1/4 favorite cheese (shredded)
    1/4 Cup Milk
    Salt/Pepper to taste
    Olive Oil


When i made this i used the papers. not a great idea. i lost a lot off egg to it. i haven't sprayed the tin yet. i will try next time. can add meats if you want. i didn't to save on calories


Preheat Oven to 350. In Bowl Whisk Eggs, Milk, Salt and Pepper. Set Aside. Dice all veggies. Saute in olive oil. When desired crispness add to egg. whisk together. Spray non stick spray on a 12 cup muffin tin. Ladle one scoop of egg mixture in each tin. Sprinkle Cheese in each tin. Continue scooping/pouring egg mixture into each tin. Bake for 20 minutes in 350 oven. If knife comes out clean, it's done. if not, bake until knife comes out clean.

Serving Size: Muffin Tin - 12 Servings

Number of Servings: 12

Recipe submitted by SparkPeople user IVORYDOVE.

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