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Mini Veggie Frittatas
15 min prep time
25 min cook time
9servings
Photo by
Peter Papoulakos
How to Make Mini Veggie Frittatas
Looking for a low-carb start way to start your day? These little frittatas make a quick and healthy breakfast! This recipe is just a start, so feel free to experiment with different veggies, such as zucchini, asparagus, or spinach.
15 min prep time
25 min cook time
9servings
1 mini-frittata
Print Recipe >
Step-By-Step Instructions:
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Preheat the oven to 375 degrees F. Line a muffin pan with muffin papers.
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Spray a sauté pan with cooking spray and heat the pan over medium-high heat. Add the onions and pepper and cook for 5 minutes. Set aside.
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In a medium bowl, whisk together the remaining ingredients. Add the green pepper and onions to the egg mixture and mix well.
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Pour the egg mixture into muffin cups, filling each about 2/3 full. Bake 20 minutes or until the centers of the frittatas are firm.
Nutrition facts
9 Servings
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Serving Size
1 mini-frittata
- Amount per serving Calories 60
- % Daily value*
-
Total Fat
3.5g
4%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 105mg 35%
- Sodium 230mg 10%
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Total Carbohydrate
1g
<1%
- Dietary Fiber 0g 0%
- Total Sugars 1g
- Added Sugars 0g 0%
- Protein 6g
- Potassium 90mg 2%
Ingredients
paper muffin liners
9 whole
nonstick cooking spray
1 spray, 0.25g
onion(s) (diced)
1/4 cup
green bell pepper (diced)
1/2 cup
eggs
5 large
egg whites
4 large
salt (optional)
1/2 tsp
freshly ground black pepper
1/4 tsp
Parmesan cheese (freshly grated)
3 tbsp
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