Egg Frittats - Personal Size
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 104.1
- Total Fat: 6.3 g
- Cholesterol: 195.7 mg
- Sodium: 160.2 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.4 g
- Protein: 9.5 g
View full nutritional breakdown of Egg Frittats - Personal Size calories by ingredient
Introduction
A quick, easy recipe that can be made on the weekends for on the go breakfast during the week. Can be stored in the refrigerator or frozen to be thawed later. A quick, easy recipe that can be made on the weekends for on the go breakfast during the week. Can be stored in the refrigerator or frozen to be thawed later.Number of Servings: 12
Ingredients
-
12 large Eggs
2 large chicken sasuages (I use 1/2 package of Trader Joe's Spinach, Fontina and Roasted Garlic Chicken Sausage)
3-5 oz. Spinach
1 Medium to Large Bell Pepper
1/2 c Milk
Tips
To reheat, just pop in the microwave for about 45 seconds.
This can easily be made with different veggies or protein. Other things I've used -- mushrooms, onions, bacon, cheese, tomato.
Directions
1. Preheat the oven to 325 degrees
2. Grease 12 muffin tins (I use olive oil spray)
3. Dice and cook the chicken sausage in a large skillet. Set aside when done.
4. Dice the bell pepper
5. Put the pepper and the spinach in a skillet and cook about 3-5 minutes until the spinach reduces and the peppers soften a little.
6. In a bowl, scramble all 12 eggs with the 1/2 c of milk
7. Into each muffin tin, put a small amount of chicken sausage, a small amount of the pepper/spinach mixture and then fill the rest of the muffin tin with the eggs
8. Bake for 20 minutes
9. Remove and cool on wire rack
Serving Size: Makes 12 frittats (muffin tin size)
Number of Servings: 12
Recipe submitted by SparkPeople user CRAZYCELT87.
2. Grease 12 muffin tins (I use olive oil spray)
3. Dice and cook the chicken sausage in a large skillet. Set aside when done.
4. Dice the bell pepper
5. Put the pepper and the spinach in a skillet and cook about 3-5 minutes until the spinach reduces and the peppers soften a little.
6. In a bowl, scramble all 12 eggs with the 1/2 c of milk
7. Into each muffin tin, put a small amount of chicken sausage, a small amount of the pepper/spinach mixture and then fill the rest of the muffin tin with the eggs
8. Bake for 20 minutes
9. Remove and cool on wire rack
Serving Size: Makes 12 frittats (muffin tin size)
Number of Servings: 12
Recipe submitted by SparkPeople user CRAZYCELT87.