Preheat the oven to 350.
Combine all ingredients EXCEPT FOR CHEESE and mix well. I dropped it all into a magic bullet and blended for 2 seconds, which did the trick and perfectly.
Pour into a cupcake pan that has been coated in a light layer of Pam or another non-stick baking spray.
Bake for 6-10 minutes, or until the fritattas seem solid when the pan is shaken a bit (“giggly” movement suggests they’re not fully cooked!),
Combine with toast (a 100 calorie english muffin or Sara Lee 45 Calories and Delicious bread, which can be ‘cut’ to size using the top of a glass cup!) and salsa, if desired!
Don’t forget: You can refrigerate or freeze the leftover egg frittatas for an easy breakfast!
|Serving Size: 1 Serving (1274g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 55 (9%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 16.7mg||5 %|
|Sodium 4509.9mg||156 %|
|Potassium 2094.3mg||55 %|
|Total Carbohydrate 11.9g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 11.1g|
|Protein 132.7g||190 %|
Powered by: USDA Nutrition Database
Calories per serving: 631
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