Muffin Frittatas
Courtesy of The incredible edible egg™
Servings: 6
Prep Time: 10 Min.
Cook Time: 20 Min.
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
* 6 eggs
* 1/2 c. milk
* 1/4 tsp. salt
* 1/8 tsp. pepper
* 1 c. cheddar cheese, shredded (4 oz.)
* 3/4 c. chopped zucchini
* 1/4 c. chopped red bell pepper
* 2 Tbsp. chopped red onion
* 1/2 c. milk
* 1/4 tsp. salt
* 1/8 tsp. pepper
* 1 c. cheddar cheese, shredded (4 oz.)
* 3/4 c. chopped zucchini
* 1/4 c. chopped red bell pepper
* 2 Tbsp. chopped red onion
What to do:
1. Heat oven to 350°F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 c. each.
2. Bake in 350°F oven until just set, 20 to 22 min. Cool on rack 5 min. Remove from cups; serve warm.
INSIDER INFORMATION
* Quick breakfast solution: Bake muffin frittatas the night before and refrigerate. Quickly re-warm in the microwave in the morning.
* Lighter Option - Recipe can be made with reduced-fat cheese, if desired.
* Serving size is 2 mini frittatas
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
2. Bake in 350°F oven until just set, 20 to 22 min. Cool on rack 5 min. Remove from cups; serve warm.
INSIDER INFORMATION
* Quick breakfast solution: Bake muffin frittatas the night before and refrigerate. Quickly re-warm in the microwave in the morning.
* Lighter Option - Recipe can be made with reduced-fat cheese, if desired.
* Serving size is 2 mini frittatas
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
Nutritional information:
Calories: 163; Total Fat: 12g; Saturated Fat: 6g; Cholesterol: 233mg; Total Carbs: 3g; Fiber: 0g; Protein: 12g; Sodium: 294mg;