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Muffin Frittatas

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Prep Time: 10 minutes
Cook Time: 20 to 22 minutes
Makes: 6 servings

What You Need

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

Here’s How

  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.

Enjoy

  • Muffin frittatas are great as an appetizer as well as for breakfast.

Insider Info

  • 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.

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Nutrition Information

Per Serving

Excellent Source: protein and choline

Good Source: vitamin A and calcium

calories: 163
total fat: 12g
saturated fat: 6g
polyunsaturated fat: 1g
monounsaturated fat: 4g
cholesterol: 233mg
sodium: 294mg
carbohydrates: 3g
dietary fiber: 0g
protein: 12g
vitamin A: 696.2IU
vitamin D: 28.5IU
folate: 35.9mcg
calcium: 189.9mg
iron: 1.1mg
choline: 134.0mg

vitamin C: 10.9mg
vitamin E: 1.0IU
trans fat: 0g
sugars: 2g
potassium: 175.1mg
magnesium: 17.3mg
selenium: 19.0mcg
phosphorus: 219.6mg
vitamin B12: .9mcg
vitamin K: 1.8mcg
vitamin B6: .1mg
copper: .1mg
vitamin B1 - thiamin: .1mg
manganese: .1mg
zinc: 1.3mg
vitamin B2 - riboflavin: .4mg
vitamin B3 - niacin: .2mg
omega 3: .1g
omega 6: .8g