Mini frittata with potato and red capsicum, delicious finger food.
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
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Ingredients
- 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
1 Comment
sounds easy to make, looks scrumptious!