Breakfast

Leftover Vegetable Frittata Muffins is for Breakfast.

Leftover Vegetable Frittata Muffins takes 5 minutes to prepare.

Leftover Vegetable Frittata Muffins takes 30 minutes to cook.

Leftover Vegetable Frittata Muffins makes 12 servings.

The ingredients for Leftover Vegetable Frittata Muffins are:

8 large Eggs
1/2 cup Unsweetened Almond Milk
1 tbsp fresh Dill weed, chopped
1 tbsp fresh Thyme, chopped
1 Bell Pepper, chopped and cooked
1 cup Broccoli, Cauliflower and Carrots, cooked and chopped
1/4 cup Fat Free Cheddar Cheese
Olive Oil Cooking Spray
1 dash Salt
1 dash Pepper, black

Here is how you make Leftover Vegetable Frittata Muffins:

Set oven to 375 and spray a muffin tin with cooking spray. Beat the eggs and stir in salt, pepper and herbs. Spoon the chopped veggies into the muffin cups. Pour the eggs over all, approximately 1/3 cup per muffin. Sprinkle each cup with cheese. Bake for 25-30 minutes.Serving Size: 1 muffinNumber of Servings: 12Recipe submitted by SparkPeople user KATHEMINATOR.

The nutritional information for Leftover Vegetable Frittata Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 61.2

• Total Fat: 3.4 g
• Cholesterol: 124.0 mg
• Sodium: 75.7 mg
• Total Carbs: 1.9 g
• Dietary Fiber: 0.6 g
• Protein: 5.3 g