Vegetarian

Frittata Muffins - High Protein, Low Cal takes 15 minutes to prepare.

Frittata Muffins - High Protein, Low Cal takes 25 minutes to cook.

Frittata Muffins - High Protein, Low Cal makes 12 servings.

The ingredients for Frittata Muffins - High Protein, Low Cal are:

1 med. roma tomato, finely diced (1/2 c. or 3.5 oz.)
1 c. broccoli, steamed or cooked, chopped (3 oz.)
1 c. yellow crookneck squash, finely diced (3.7 oz.)
1 clove crushed garlic
2 whole green chiles, canned, diced (1/3 c. or 2 oz.)
2 T. Bragg's Nutritional Yeast
1/4 c. nonfat Greek yogurt (2 oz.)
1/2 c. nonfat cottage cheese (4 oz.)
1 Quorn Chik'n cutlet, finely diced
1 16 oz. container egg whites
1 c. fat free shredded cheese (3 oz.) (I used Stater Bros. brand, cheddar & mozzarella)
a few dashes of hot sauce
salt & pepper
1/4-1/2 t. onion powder

Here is how you make Frittata Muffins - High Protein, Low Cal:

Preheat oven to 350 degrees. Steam or cook broccoli, then saute broccoli, squash and garlic in cooking spray. In large bowl add egg whites, nutritional yeast, salt & pepper, hot sauce, onion powder, and greek yogurt. Whisk until yogurt is well blended. Add cottage cheese, shredded cheese, Quorn cutlet, green chiles, tomato, and sauteed veggies. Blend well. Liberally spray muffin tin with cooking spray, then using a 1/4 c. measuring cup, divide the mixture evenly between all 12 muffin cups. Bake at 350 degrees for 20-25 minutes or until knife inserted in middle comes out clean.Serving Size: Makes 12 servings (12 muffins)Number of Servings: 12Recipe submitted by SparkPeople user DIEGONATOR.

The nutritional information for Frittata Muffins - High Protein, Low Cal is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 63.6

• Total Fat: 1.1 g
• Cholesterol: 1.7 mg
• Sodium: 182.5 mg
• Total Carbs: 4.2 g
• Dietary Fiber: 1.1 g
• Protein: 10.1 g

The dietary needs meet for Frittata Muffins - High Protein, Low Cal is Vegetarian