Creamy veggie frittata muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 65.3
  • Total Fat: 3.0 g
  • Cholesterol: 95.7 mg
  • Sodium: 132.2 mg
  • Total Carbs: 2.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 6.3 g

View full nutritional breakdown of Creamy veggie frittata muffins calories by ingredient


Introduction

Whole eggs mixed with a variety of frozen veggies & cottage cheese & greek yogurt for a added protein. Whole eggs mixed with a variety of frozen veggies & cottage cheese & greek yogurt for a added protein.
Number of Servings: 24

Ingredients

    12.0 large Egg, fresh, whole, raw
    1.0 cup kroger fat free cottage cheese
    0.5 cup great value plain fat free greek yogurt
    1.0 cup frozon peppers & onions
    1.5 cup, sliced Zucchini
    4.0 cup Meijer california blend (broccoli, cauliflower, &carrots)
    6.0 serving 100% Grated Parmesan & Romano Cheese (Kroger) serv=2 tsp
    4.0 tbsp Kroger Real Bacon Bits

    Salt, pepper, garlic

Directions

**Let frozen veggies thaw and dab with paper towel to remove access water. Place veggies in food processor and coarsely chop. In a large mixing bowl place eggs, chopped veggies, and Greek yogurt, bacon, parmesan cheese & seasonings. (You may add cottage cheese as is, or if the consistency is bothersome place in blender & mix until liquefied. ) whisk until well blended. Divide mixture among two muffin tins sprayed with nonstick cooking spray. Place in preheated 350-degree oven for 20-25 minutes or until done.

Serving Size: Makes 24 regular muffins

Number of Servings: 24.0

Recipe submitted by SparkPeople user MWARNER211.