Vegetarian

Veggie Frittatas - Steen's version is for Breakfast.

Veggie Frittatas - Steen's version takes 5 minutes to prepare.

Veggie Frittatas - Steen's version takes 20 minutes to cook.

Veggie Frittatas - Steen's version makes 12 servings.

The ingredients for Veggie Frittatas - Steen's version are:

0.25c Skim Milk
6 lg Eggs
1 Tomato - diced
3 medium mushrooms diced
2 tbsp shallots (I used 2 green onions), chopped
Salt and pepper to taste
0.5tsp Splenda
0.25c Fat Free Cottage Cheese

Here is how you make Veggie Frittatas - Steen's version:

In a bowl, mix together all the prepared ingredients. Spoon into a cupcake/muffin pan that has been prepped with Pam/non stick spray. Bake at 350 degrees for approx. 20 minutes or until slightly golden on the tops and edges. Probably a good idea to spray the muffin tins beforehand, as I ran out of pam and relied on my non-stick muffin pan and it stuck all over. It was still delicious, even if the frittatas came out in pieces.Credit for this has to go to Coach Nicole as I just used her recipe and substituted ingredients for what I had in the house.Serving Size: Makes 12 FrittatasNumber of Servings: 12Recipe submitted by SparkPeople user STEENS79.

The nutritional information for Veggie Frittatas - Steen's version is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 46.3

• Total Fat: 2.6 g
• Cholesterol: 92.7 mg
• Sodium: 250.8 mg
• Total Carbs: 1.8 g
• Dietary Fiber: 0.3 g
• Protein: 4.2 g