Muffin Frittatas

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  • Ingredients
    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

  • Nutritional Information

    Per Serving

    Excellent Source: Protein and Choline

    Good Source: Vitamin A, Vitamin D and Calcium

    Calories: 164

    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

    Vitamin C: 11 mg
    Vitamin E: 1 IU
    Trans Fat: 0.03 g
    Sugars: 2 g
    Potassium: 175 mg
    Magnesium: 14.5 mg
    Selenium: 18.5 mcg
    Phosphorus: 222.7 mg
    Vitamin B12: 0.71 mcg
    Vitamin K: 1.77 mcg
    Vitamin B6: 0.15 mg
    Copper: 0.05 mg
    Vitamin B1 – Thiamin: 0.04 mg
    Manganese: 17.5 mg
    Zinc: 1.4 mg
    Vitamin B2 – Riboflavin: 0.36 mg
    Vitamin B3 – Niacin: 2.69 mg
    Omega 3: 0.13 g
    Omega 6: 0.91 g

Directions

  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 cup each.

  2. BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on rack 5 minutes. REMOVE from cups; serve warm.

Insider Info

These flavorful frittatas can be made ahead; just reheat in the microwave for a quick breakfast, snack or appetizer.

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.