Mini Veggie & Egg Frittatas

Mini Veggie & Egg Frittatas
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 39.5
  • Total Fat: 1.1 g
  • Cholesterol: 3.0 mg
  • Sodium: 111.4 mg
  • Total Carbs: 1.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 5.6 g

View full nutritional breakdown of Mini Veggie & Egg Frittatas calories by ingredient
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A nutritious breakfast in a convenient muffin shape! A nutritious breakfast in a convenient muffin shape!
Number of Servings: 12


    Egg Beaters, 2 cups
    Red Ripe Tomatoes, 1 cup diced (I used 2 Roma tomatoes)
    Broccoli, steamed, 1 cup chopped
    Sargento Reduced Fat Colby-Jack Shredded, 1/2 cup (or your favorite low-fat cheese)
    Milk, nonfat, 2 tablespoons


1. Preheat oven to 350 F. Spray a muffin pan with Pam.
2. Mix all ingredients in a large bowl.
3. Pour the mixture into the 12 muffin cups. It should fill each almost to the top.
4. Bake for 20 min. Allow to cool for a few minutes before removing from pan.

Number of Servings: 12

Recipe submitted by SparkPeople user CELESTIALAXIS.

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