Veggie Frittata Bites
These versatile, miniature egg and veggie frittatas are an ideal choice for brunch or as a party appetizer. Recipe from the "The Nutrition Twins' Veggie Cure: Expert Advice and Tantalizing Recipes for Health, Energy, and Beauty".
6 large Eggland's Best eggs
1/2 cup skim or 1% milk
1/2 teaspoon freshly ground pepper
1 cup (4 ounces) low-fat or fat-free shredded cheddar cheese
1/2 cup zucchini
1/2 cup chopped tomatoes
1/2 cup mushrooms
1/2 cup chopped green bell pepper
2 tablespoons chopped red onion
Pinch of salt (optional)
- Preheat oven to 350°F (175°C).
- Beat eggs, milk, pepper and salt (if using) in medium bowl until blended. Add cheese, zucchini, tomato, mushrooms, bell pepper, and onion: mix well.
- Using a 1/4 cup measuring cup, scoop and pour evenly into 10 lightly sprayed muffin cups.
- Bake until just set, 25 minutes. Cool on rack 5 minutes. Remove from cups by loosening sides with a knife, and serve warm.
Makes 10 muffin-size servings.
Nutritional Information Per Serving (1/10 of recipe with fat free cheese; 1 muffin): Calories 70; total fat 3.g; saturated fat 1 gram; cholesterol 143 mg; sodium 220mg; carbohydrates 3g; fiber 0g; protein 7g.
Recipe and photograph courtesy of Eggland's Best, LLC via Brandpoint Content; Copyright 1996-2014.