- 2 frittatas
- Whole-wheat bread
- 1 cup green grapes
- 6 ounces low fat or fat free yogurt
Muffin Pan Frittatas
- 6 eggs
- ½ cup milk, preferably skim or 1%
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 1 cup (4 ounces) shredded Cheddar cheese, preferably low-fat or 2% cheese
- ¾ cup chopped zucchini
- ¼ cup chopped red bell pepper
- 2 tablespoons chopped red onion
Preheat the oven to 350°F. Beat the eggs, milk, salt, and pepper in a medium bowl until blended. Add the cheese, zucchini, pepper and onion. Mix well. Spoon evenly into 12 greased muffin cups which hold about 1/4 cup each. Bake for 20-22 minutes, just until set. Cool on a rack for 5 minutes. Remove from the cups and serve warm.
Nutrition Analysis per serving (6) for frittatas:
Calories: 164, Fat: 11g, Sodium: 296mg, Carbohydrate: 3g, Protein: 12g
Makes 6 servings (2 frittatas per serving).
Tip: This is a great way to use colorful vegetables such as zucchini, onions, and red bell peppers and pair them with eggs for an appetizer or light lunch. For a quick breakfast solution, bake the night before and refrigerate. Quickly re-warm in the microwave in the morning.
Recipe developed by Helenbeth Reynolds, American Egg Board, courtesy of Egg Nutrition Center.
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