Muffin Frittata (using real egg)

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 212.7

Total Fat: 15.1 g
Cholesterol: 393.8 mg
Sodium: 228.5 mg
Total Carbs: 2.5 g
Dietary Fiber: 0.3 g
Protein: 16.0 g

View full nutritional breakdown of Muffin Frittata (using real egg) calories by ingredient

Introduction

This is based off EVELYN1980's recipe here on Sparkrecipe. The calories are different enough that I thnk it warrants another submission. Her recipe uses egg beaters, while this one uses real eggs. Eggs have many things going for it, including being a real food, that it outweighs the cholesterol, including that it has been shown to increase your HDL levels This is based off EVELYN1980's recipe here on Sparkrecipe. The calories are different enough that I thnk it warrants another submission. Her recipe uses egg beaters, while this one uses real eggs. Eggs have many things going for it, including being a real food, that it outweighs the cholesterol, including that it has been shown to increase your HDL levels

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 6

Ingredients

12 medium eggs

2 tbsp. water

1/2 cup chopped mushrooms

1/4 cup chopped onion

1/4 cup chopped peppers

1 cup shredded 2% cheddar cheese (divided)

2 tbsp. fresh basil chopped

salt and pepper

Directions

Preheat oven to 350 F.
Spray muffin pan, liberally, with cooking spray.
in a medium bowl mix egg and water add 1/2 cup of the cheese, veggies, basil, salt and pepper
Divide mixture evenly into 12 muffin cups.
Bake 20 min.
Sprinkle the tops with remaining cheese and bake an additional 5 min. This makes 6 servings. 2 mini frittata each.

Number of Servings: 6

Recipe submitted by SparkPeople user FAITMAKER.