JL's version of Veggie Frittatas
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 59.5
- Total Fat: 3.6 g
- Cholesterol: 110.5 mg
- Sodium: 186.1 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.6 g
- Protein: 4.4 g
View full nutritional breakdown of JL's version of Veggie Frittatas calories by ingredient
Introduction
My husband and I like lots of veggies with our eggs. My husband and I like lots of veggies with our eggs.Number of Servings: 24
Ingredients
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12 eggs
1/4 cup skim milk
4 oz feta cheese
1 cup diced cherry tomatoes (any tomatoes will do)
2.5 cups chopped brocoli
1 cup chopped mushrooms
1 cup chopped peppers
1 cup chopped onions
2/3 cup chopped spinich (or more)
Directions
Beat eggs and milk together.
Add feta.
Cut or chop up veggies. I left about 3/4 of the veggie mixture chunkier than the rest (which I chopped with a food processor) to give a little more texture and eye appeal. The veggie mixture once chopped up fine made about 6 dense cups. Add to the eggs mixture.
Divide into 25 greased muffin cups and bake at 350 for about 25 minutes.
Enjoy!
I salted to taste afterward.
Number of Servings: 24
Recipe submitted by SparkPeople user JOHNLUE123.
Add feta.
Cut or chop up veggies. I left about 3/4 of the veggie mixture chunkier than the rest (which I chopped with a food processor) to give a little more texture and eye appeal. The veggie mixture once chopped up fine made about 6 dense cups. Add to the eggs mixture.
Divide into 25 greased muffin cups and bake at 350 for about 25 minutes.
Enjoy!
I salted to taste afterward.
Number of Servings: 24
Recipe submitted by SparkPeople user JOHNLUE123.
Member Ratings For This Recipe
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MOMMYOFKC
