Frittata Muffin Recipe
6 EGGS 1/2 cup milk 1/4 tsp. salt 1/8 tsp. pepper 1 cup shredded Cheddar cheese (4 oz.) 3/4 cup chopped zucchini 1/4 cup chopped red bell pepper 2 tbsp. chopped red onion
Yields: 6 servings/12 muffin frittatas
- Nutritional Information
Per Serving (2 mini frittatas)
Excellent Source: Protein and Choline
Good Source: Vitamin A, Vitamin D and Calcium
Total Fat: 11 g
Saturated fat: 6 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 4 g
Cholesterol: 207 mg
Sodium: 296 mg
Carbohydrates: 3 g
Dietary Fiber: 0 g
Protein: 12 g
Vitamin A: 722.9 IU
Vitamin D: 55.5 IU
Folate: 35.1 mcg
Calcium: 192.1 mg
Iron: 1.1 mg
Choline: 134 mg
HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in medium bowl until well-blended. ADD cheese, zucchini, bell pepper and onion; mix well. SPOON evenly into 12 greased muffin cups, about 1/4 cup each.
BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on wire rack 5 minutes. REMOVE from cups; serve warm.
These flavorful muffin frittatas can be made ahead; just reheat in the microwave for a quick breakfast, snack or appetizer.
Quick breakfast solutions: Bake muffin frittatas the night before and refrigerate. Quickly re-warm in the microwave in the morning.
Lighter Option: This frittata muffin recipe can be made with reduced-fat cheese, if desired.