Egg Frittata

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 87.1
  • Total Fat: 5.8 g
  • Cholesterol: 160.9 mg
  • Sodium: 98.3 mg
  • Total Carbs: 1.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 6.9 g

View full nutritional breakdown of Egg Frittata calories by ingredient


Introduction

Egg and Veggie Frittata made in a muffin tin Egg and Veggie Frittata made in a muffin tin
Number of Servings: 12

Ingredients

    10.0 large Egg, fresh, whole, raw
    0.75 cup Colby and Monterey Jack Cheese shredded
    1.0 medium whole (2-3/5" dia) Red Ripe Tomatoes
    1.5 cup Spinach, fresh
    0.5 medium (2-1/2" dia) Onions, raw
    2.0 tbsp Milk, 3.25%

Directions

Whisk together eggs, cheese, and milk in a small bowl. In a separate bowl mix together veggies. Spray muffin tin and fill each cup with the veggie mix. Pour egg mixture over the top of veggies and fill to just below the top. Bake at 375° for 20 minutes.

Serving Size: Makes 12 muffins