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Easy Frittata Muffins

Published: March 19, 2011

Check out this easy way to scramble up breakfast and give new meaning to egg muffins.This recipe is an excellent source of protein, choline, and a good source of vitamin A, vitamin D, and calcium.

Lighter Option – Recipe can be made with reduced-fat cheese, if desired.

Easy Frittata Muffins

Courtesy of American Egg Board
Serves 6


  • 6 eggs
  • 1/2 cup milk
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1cup shredded Cheddar cheese (4 oz.)
  • 3/4 cup chopped zucchini
  • 1/4 cup chopped red bell pepper
  • 2 Tbsp. chopped red onion

Heat oven to 350 F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
Bake until just set, 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm.

Nutrition Facts

Per serving:
calories: 164
total fat: 11 g (saturated fat: 6 g)
polyunsaturated fat: 1 g
monounsaturated fat: 4 g
cholesterol: 207 mg
sodium: 296 mg
carbohydrate: 3 g
dietary fiber: 0 g
protein: 12 g
Vitamin A: 722.9 IU
Vitamin D: 55.5 IU
folate: 35.1 mcg
calcium: 192.1 mg
iron: 1.1 mg
choline: 134.0 mg

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  • Sandra

    sounds easy to make, looks scrumptious!