Vegetarian

Mini Portable Fritatta is for Breakfast.

Mini Portable Fritatta takes 10 minutes to prepare.

Mini Portable Fritatta takes 18 minutes to cook.

Mini Portable Fritatta makes 6 servings.

The ingredients for Mini Portable Fritatta are:

-4 whole eggs (or egg substitute like eggbeaters)
-2 plum tomatoes, diced
-1 clove of garlic, finely diced
-1 tbsp olive oil
-1 bunch (approx. 4 oz) fresh spinach
-1/4 cup of part-skim mozzarella cheese, shredded
-salt and pepper to taste

Here is how you make Mini Portable Fritatta:

Preheat oven to 350 degrees-Put skillet on medium heat. Add 1 tbsp of olive oil. Add spinach and sautee. When finished, rid any excess liquid.-Combine diced tomatoes, garlic, spinach, and cheese in bowl.-In another bowl, whisk eggs together with salt and pepper, if desired.-Add eggs to other ingredients and combine.-Spray needed muffin tins well with non-stick spray-Spoon mixture into muffin pan. Fill 6 muffin areas almost to the top.-Place in oven and bake approximately 18 minutes, or until fork comes clean.This can be served warm, or at room temperature.Number of Servings: 6Recipe submitted by SparkPeople user DCGRRL.

The nutritional information for Mini Portable Fritatta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 113.5

• Total Fat: 7.4 g
• Cholesterol: 147.1 mg
• Sodium: 1,295.8 mg
• Total Carbs: 4.3 g
• Dietary Fiber: 1.7 g
• Protein: 8.4 g

The dietary needs meet for Mini Portable Fritatta is Vegetarian