Try this Muffin Tin Veggie Frittatas recipe, or contribute your own.
Suggest a better descriptionChop all veggies.
Heat a skillet on medium/high heat, add olive oil and sauté peppers, mushrooms and onions until soft, about 10-12 minutes.
Add spinach and stir until wilted.
Remove veggies from heat and set aside.
Preheat oven to 350F
Combine eggs, whites, milk, seasonings, salt and pepper in a medium bowl and whisk to combine.
Stir in 2/3 of the cheese and all veggies.
Grease muffin tins well with oil.
Pour egg mixture into tins (about 1/3 cup each). Top with remaining cheese.
Bake for about 18-20 minutes until set, do not overcook.
Remove from oven and let sit for a few minutes.
Refrigerate and reheat leftovers to enjoy for up to 5 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (955g) | ||
Recipe Makes: 1 | ||
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Calories: 387 | ||
Calories from Fat: 91 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 29.4mg | 9 % | |
Sodium 990.9mg | 34 % | |
Potassium 1325mg | 35 % | |
Total Carbohydrate 36.2g | 11 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 36.2g | ||
Protein 38.7g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 387
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