Breakfast

Mini Egg Frittatas is for Breakfast.

Mini Egg Frittatas takes 10 minutes to prepare.

Mini Egg Frittatas takes 20 minutes to cook.

Mini Egg Frittatas makes 6 servings.

The ingredients for Mini Egg Frittatas are:

1/2 red bell papper, diced
1/2 yellow bell pepper, diced
4 oz zucchini, diced
1/2 small onion, diced
1 cup shredded Parmesan cheese
9 eggs (I used egg whites)
5 large mushrooms
1.5 tbsp olive oil for drizzling (I used spray)
Salt and pepper to taste

Spray Oil
Muffin Pan
wax Paper

Here is how you make Mini Egg Frittatas:

1 serving = 1 FrittataPreheat your oven to 350 degrees. In a large 10 inch skillet heat the olive oil on medium high. Saute the zucchini, onion, mushrooms, and red and yellow peppers for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sauted vegetables to individual, lined muffin molds.In another bowl, whisk together 8 eggs (or white) and season with salt and pepper. Fill the remaining area in the muffin cup with the egg and stir the ingredients to gether. Sprinkle the top with Parmesean cheese. Bake in the over for 10-12 minutes until the eggs are completely set. Serve warm or cold.Recipe from www.whatsgabycooking.comNumber of Servings: 6Recipe submitted by SparkPeople user NOAWESOMEWOME.

The nutritional information for Mini Egg Frittatas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 150.5

• Total Fat: 8.7 g
• Cholesterol: 13.2 mg
• Sodium: 395.1 mg
• Total Carbs: 4.9 g
• Dietary Fiber: 1.2 g
• Protein: 15.6 g