Egg and Vegetable Frittata in Mini-loaf pans

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 147.0
  • Total Fat: 8.3 g
  • Cholesterol: 223.0 mg
  • Sodium: 222.9 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 1.2 g
  • Protein: 13.5 g

View full nutritional breakdown of Egg and Vegetable Frittata in Mini-loaf pans calories by ingredient


Introduction

Using a mini loaf pan with 8 loaves (like a muffin tin but with 8 loaf shapes) you can make these egg and vegetable "frittatas".
I might increase the tomatoes. You can use whatever type of cheese you'd like. The mini loaf pan makes bigger sizes than a muffin. You could add mushrooms, artichokes, any vegetables you have handy. Using a mini loaf pan with 8 loaves (like a muffin tin but with 8 loaf shapes) you can make these egg and vegetable "frittatas".
I might increase the tomatoes. You can use whatever type of cheese you'd like. The mini loaf pan makes bigger sizes than a muffin. You could add mushrooms, artichokes, any vegetables you have handy.
Number of Servings: 8

Ingredients

    8 large eggs, whole
    4 egg whites
    1/4 c. 1 % milk
    2 stalks green onion, chopped
    2 tomatoes, chopped
    2 c. chopped broccoli
    .5 cup green bell peppers, chopped
    4 oz. 2% sharp cheddar
    Mrs. Dash (You can use salt and pepper)
    Olive oil spray

Directions

Preheat the oven to 350 degrees.
Whisk the eggs, egg whites, and 1% milk.
Add the chopped vegetables.
Add the cheese.
Stir it up.
Spray the mini loaf pans with olive oil spray or spray of your choice.
I used a big soup ladle to pour the mixture into the mini loaf pans.
Fills 8 mini loaf pans.
Cook for about 25-30 min.
I put a toothpick in the middle and it came out clean. Top is golden and feels slightly firm to the touch.

Number of Servings: 8

Recipe submitted by SparkPeople user REEDSKI.