Muffin Frittata II

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 133.8
  • Total Fat: 6.5 g
  • Cholesterol: 279.6 mg
  • Sodium: 268.9 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 0.1 g
  • Protein: 14.4 g

View full nutritional breakdown of Muffin Frittata II calories by ingredient
Submitted by:

Introduction

a deviation of FAITMAKER's recipie w/ only 6 jumbo eggs and fat free cheddar a deviation of FAITMAKER's recipie w/ only 6 jumbo eggs and fat free cheddar
Number of Servings: 6

Ingredients

    6 jumbo eggs
    2 tbsp. water
    1/2 cup chopped mushrooms
    2 tbps dehydrated onion flakes
    1/4 cup chopped peppers
    1 cup shredded fat free cheddar cheese (divided)
    2 tbsp. fresh basil chopped
    2 tsp garlic powder
    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

Number of Servings: 6

Recipe submitted by SparkPeople user MZ_NO_ROLLS.

TAGS:  Vegetarian Meals |

Rate This Recipe