Mini Veggie Frittatas

More sharing options

Share on Twitter

5 of 5 (1)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 185.2

Total Fat: 12.3 g
Cholesterol: 284.6 mg
Sodium: 471.8 mg
Total Carbs: 5.8 g
Dietary Fiber: 1.3 g
Protein: 13.2 g

View full nutritional breakdown of Mini Veggie Frittatas calories by ingredient

Introduction

Combined recipes for this. Measurements of diced veggies are approximate. Combined recipes for this. Measurements of diced veggies are approximate.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 TBS. olive oil

1 small onion, diced

1/2 c. broccoli, chopped

1/2 c. zucchini, diced

1/2 c. bell peppers, diced

6 large eggs

1/2 c. fat free milk

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

1/2 tsp. dried basil

1/4 cup shredded cheese

Tips

I found it easiest to ladle the egg and milk mixture into each muffin cup. I used a gravy ladle and poured three ladle-fulls into each cup. Leftovers can be frozen for another time...a quick grab and go.

Directions

Preheat oven to 350 degrees. Grease muffin tins. Chop/dice all veggies. Saute in olive oil over medium heat until soft. Meanwhile, combine egg, milk, and spices. Evenly divide sauteed vegetables between 8 muffin cups. Evenly divide egg/milk mixture into each muffin cup. Top each with cheese. Bake for 15 minutes or until top puffs up and browns slightly. Test for doneness, and enjoy.

Serving Size: Approx. 8 mini frittatas (2 to a serving)

Number of Servings: 4

Recipe submitted by SparkPeople user JENNIW70.