Spinach, Mushroom & Sun Dried Tomato Frittata Muffin Cups
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 147.3
- Total Fat: 5.9 g
- Cholesterol: 132.7 mg
- Sodium: 740.8 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.9 g
- Protein: 15.5 g
View full nutritional breakdown of Spinach, Mushroom & Sun Dried Tomato Frittata Muffin Cups calories by ingredient
Introduction
A low fat, healthy & moist frittata A low fat, healthy & moist frittataNumber of Servings: 6
Ingredients
-
4 large Egg, fresh, whole, raw
1.5 cup Egg substitute, liquid (Egg Beaters)
2 tbsp Oikos Greek Nonfat Yogurt Plain
6 tbsp Sour Cream, reduced fat
4oz canned mushrooms great value 4oz
3cups Cut Leaf Spinach - Frozen - cooked
30gram Bella Sun Luci Sun Dried Tomatoes diced
1clove Garlic minced or grated
1 tsp Salt
1/4 tsp Pepper, black
1/4 tsp Ground Tumeric (optional)
Sprinkle Cayenne Pepper on top (optional)
Sprinkle Herbs De Provence on top (optional)
4 tbsp Parmesan Cheese, shredded on top (optional)
Directions
Mix the chopped vegetables together, set aside.
Mix the eggs, sour cream, yogurt & spices except cayenne & herbs de provence in a 4 cup measuring cup for a easy pour.
Put 1 TBSP vegetables in each muffin cup. Pour egg mix in muffin tins till about 2/3 - 3/4 way full. Top with a sprinkle of cheese. And cayenne & herbs if you would like.
Bake 350° 20 - 23 mins till set.
Cool for 5 mins and serve.
Microwaves beautifully for a reheat in 90 seconds.
Freezes Beautifully as well.
Serving Size: 3 muffins
Number of Servings: 6.0
Recipe submitted by SparkPeople user RJHS2525.
Serving Size: 3 muffins
Number of Servings: 6.0
Recipe submitted by SparkPeople user RJHS2525.
