Breakfast

Mini Veggie and Cheese Frittas is for Breakfast.

Mini Veggie and Cheese Frittas takes 10 minutes to prepare.

Mini Veggie and Cheese Frittas takes 24 minutes to cook.

Mini Veggie and Cheese Frittas makes 9 servings.

The ingredients for Mini Veggie and Cheese Frittas are:

Egg Substitute, 1.75 cup
2 plum tomatoes, finely chopped
sweet, red Pepper, .33 large, finely chopped
Jalapeno Peppers, about 6 rings, finely chopped
Red Onions, .33 medium, finely chopped
Baby Bella mushrooms, 10, finely chopped
Spinach, frozen, 1 cup, microwave for 1 minute & drain well
Milk, 2%, .5 cup
Grated Parmesean, 100% Real, 1 tsp
Mexican Style 4 Cheese Blend (2% Milk), .5 cup
Olive Oil, 1 1tsp
Butter-flavored non-stick spray
Herbs, parsley, & spices per taste

Here is how you make Mini Veggie and Cheese Frittas:

Preheat oven to 350*Prepare your muffin tin (mine is 8-muffins) by spraying thoroughly with non-stick cooking spray (I can see my Nana when I'm using her muffin tin!), and set aside. Combine egg substitute, milk, and whatever herbs and spices you desire in a medium bowl and set aside (I used Mrs. Dash Herb & Garlic, parsley, and some lemon pepper). Prepare any vegetables you're including by finely chopping (I LOVE my P. Chef chopper!). In a small frying pan, spray non-stick cooking spray and add one tsp. of olive oil, heating until the oil shimmers. Add chopped veggies and cook unil tender. Spoon the sauteed veggies, divided evenly, into the muffin cups. Dust with a bit of grated parmesean cheese, and then evenly divide .5 cup of shredded mexican 2% cheese over the cups.Ladle egg mixture over cups carefully, so as not to overfill. I used a sharp edged paring knife to poke each cup to make sure the egg liquid was seeped all the way through. Bake on the top shelf of your oven for 24 minutes or until done. I would check them at 20 minutes by sticking them with a toothpick. If it comes out clean, you're ready to enjoy yummy! Serving Size: Makes 8 muffins with enough left over to scramble up for 1 servingNumber of Servings: 9Recipe submitted by SparkPeople user MST917198.

The nutritional information for Mini Veggie and Cheese Frittas is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 68.6

• Total Fat: 2.1 g
• Cholesterol: 4.6 mg
• Sodium: 157.2 mg
• Total Carbs: 3.9 g
• Dietary Fiber: 1.2 g
• Protein: 8.0 g