Leftovers a la Mini Frittata

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 171.1
  • Total Fat: 2.3 g
  • Cholesterol: 77.8 mg
  • Sodium: 213.3 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 27.1 g

View full nutritional breakdown of Leftovers a la Mini Frittata calories by ingredient
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Introduction

Coach Nichole's mini frittata recipe inspired this. I had some leftovers and a bunch of eggs. Dairy and Gluten Free. Great for dinner or breakfast. Would be perfect for brunch! Coach Nichole's mini frittata recipe inspired this. I had some leftovers and a bunch of eggs. Dairy and Gluten Free. Great for dinner or breakfast. Would be perfect for brunch!
Number of Servings: 4

Ingredients

    1 baked potato, cut into 12 rounds
    About 1 cup veggies, from the night before
    About 6 oz cooked Chicken breast cut into small chunks
    11 egg whites
    1 egg (the yolk adds nutrients and color)

Directions

Makes 4 servings of 3 muffins.

Muffin tin(s)- you'll need twelve muffins. Spray each cup with non stick spray or use cupcake holders. (with the heavy whites it is going to stick to the paper pretty back, I would think, but your choice)
Put a slice of baked potato in the bottom of each cup.
Spoon on veggies evenly through all 12. Add chicken pieces, again evenly distributed.
Whisk the egg whites and egg together. Add some salt and pepper or maybe some hot sauce for a little added flavor.
Spoon the egg mixture over the other ingredients, you guessed it, evenly!
Bake at 350 for about 1/2 hour. I topped mine with my vegan gourmet "cheese" and it was quite tasty.
Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user DRAGONSPITTLE.

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