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Muffin pan frittatas

  • 2 frittatas
  • Whole-wheat bread
  • 1 cup green grapes
  • 6 ounces low fat or fat free yogurt

Muffin Pan Frittatas

  • 6 eggs
  • ½ cup milk, preferably skim or 1%
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded Cheddar cheese, preferably low-fat or 2% cheese
  • ¾ cup chopped zucchini
  • ¼ cup chopped red bell pepper
  • 2 tablespoons chopped red onion

Preheat the oven to 350°F. Beat the eggs, milk, salt, and pepper in a medium bowl until blended. Add the cheese, zucchini, pepper and onion. Mix well. Spoon evenly into 12 greased muffin cups which hold about 1/4 cup each. Bake for 20-22 minutes, just until set. Cool on a rack for 5 minutes. Remove from the cups and serve warm.

Nutrition Analysis per serving (6) for frittatas:

Calories: 164, Fat: 11g, Sodium: 296mg, Carbohydrate: 3g, Protein: 12g

Makes 6 servings (2 frittatas per serving).

Tip: This is a great way to use colorful vegetables such as zucchini, onions, and red bell peppers and pair them with eggs for an appetizer or light lunch. For a quick breakfast solution, bake the night before and refrigerate. Quickly re-warm in the microwave in the morning.

Recipe developed by Helenbeth Reynolds, American Egg Board, courtesy of Egg Nutrition Center.

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