Coach Nicole's Mini Vegetable Frittatas

Coach Nicole's Mini Vegetable Frittatas

4.4 of 5 (429)
editors choice
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 71.3
  • Total Fat: 4.0 g
  • Cholesterol: 107.0 mg
  • Sodium: 88.6 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 5.3 g

View full nutritional breakdown of Coach Nicole's Mini Vegetable Frittatas calories by ingredient


Introduction

Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast. Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.
Number of Servings: 9

Ingredients

    5 eggs
    2 Tbsp low-fat milk
    1 cup diced tomato
    2 oz. goat cheese, crumbled
    2 cups chopped broccoli, fresh (or frozen and thawed)
    salt and pepper to taste

Directions

Mix eggs and milk in a bowl. Add crumbled goat cheese and chopped vegetables. Season with salt and pepper.
Spoon mixture into muffin tins coated with cooking spray.
Baked at 350 degrees for about 15 minutes or until "set" and golden on top.

You can refrigerate and reheat these in the microwave for a quick breakfast or snack. Microwave on high for approximately 30 seconds. Serve warm.

Makes 9 "mini" frittatas.

Number of Servings: 9

Recipe submitted by SparkPeople user COACH_NICOLE.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    172 of 184 people found this review helpful
    Variation: Instead of muffin tins: small fry pan sprayed with pam and mixture poured from a measuring cup to portion it out (8 servings) Immediately top it with a whole wheat flour tortilla wrap. Cook it about one minute on high, flip it out of the pan, roll and wrap in saran wrap. Finger food! - 8/4/08


  • no profile photo

    Incredible!
    162 of 167 people found this review helpful
    Very good and quick. I sauteed onions, mushrooms, green peppers and spinach, then mixed that with the egg. I was able to make 10 of them. This will be a great breakfast on the go in the mornings. - 8/9/08


  • no profile photo

    Incredible!
    83 of 87 people found this review helpful
    I made these this afternoon for brunch for me and my husband. I changed it a little we dont like goat cheese so i used 3 teaspoons of fat free cottage cheese. I also added frozen red, yellow and green pepper along with some mushroom. I sauted the veges also. We loved it!!
    - 1/14/09


  • no profile photo

    Incredible!
    76 of 80 people found this review helpful
    These are great. I didn't have broccoli so used aspargus (blanched them first) and added a little chopped onion and a bit of mustard (I find egg things get a little kick from that.) These are yummy and versatile. I'll freeze a few for meals through the week. - 4/19/09


  • no profile photo


    74 of 81 people found this review helpful
    If you are not a veggie eater or don't like the texture of broccoli, stick it in the food processor and chop it up really fine. You really won't notice the veggie then. - 3/1/09