Brunch

Vegetable Frittata Muffins is for Breakfast.

Vegetable Frittata Muffins takes 15 minutes to prepare.

Vegetable Frittata Muffins takes 25 minutes to cook.

Vegetable Frittata Muffins makes 1 servings.

The ingredients for Vegetable Frittata Muffins are:

1/2 yellow onion, diced
1 pepper, red bell diced
8 oz mushrooms, button trimmed & sliced
1/4 teaspoon salt
1/4 teaspoon pepper, black
4 whole eggs
4 egg whites
1/2 cup fat-free milk
3/4 cup sharp cheddar cheese reduced-fat, shredded
1/2 zucchini skin on, diced
Hot sauce or salsa (optional)

Here is how you make Vegetable Frittata Muffins:

Preheat oven to 350 degrees. Coat a standard 12-cup muffin pan with non stick spray (make sure each cup is well coated to prevent sticking.)Heat a large skillet liberally coated with non stick spray over medium heat. Add the onion, bell pepper & mushrooms and saute' until soft about 8-10 minutes.Season with salt & pepper to taste.In a large mixing bowl, whisk together the eggs, egg whites and skim milk. Add the cheese, zucchinin & sauteed vegetables & mix throughly. Add ground black pepper, salt and any other preferred herbs and seasonings.Pour 1/4 to 1/2 cup of egg mixture into each of the 12 muffin cups. Bake for 22-24 minutes checking the oven periodically after 15 minutes to make sure the frittatas don't burn. Serve with optional hot sauce or salsa.Serving Size: makes 12 muffinsNumber of Servings: 1Recipe submitted by SparkPeople user DALLNUTT.

The nutritional information for Vegetable Frittata Muffins is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 611.4

• Total Fat: 27.1 g
• Cholesterol: 760.2 mg
• Sodium: 1,672.5 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 4.7 g
• Protein: 73.4 g

The dietary needs meet for Vegetable Frittata Muffins is Low Carb