For us–and for our clients, one of the best things in the world is a quick breakfast that we can grab on-the-go -and that’s healthy and satiating! One of the most popular recipes from our book, The Nutrition Twins’ Veggie Cure, was our Veggie Frittata Bites. These are super easy to make in advance so you’ll have them ready to grab on your way out the door.
By now you know our awesome friends Kimberly and Chris almost as well as you know us 🙂 from their great Pizzeria at Home and Buffalo Salmon (and others!) and that we love sharing recipes with each other. Kimberly made our Veggie Frittata’s with a twist–and she said do NOT use a non-stick pan because for some reason, they stick! Instead, lightly spray your muffin pan–and get ready for these delish muffs to light up your morn! 😉 Enjoy!
Recipe adapted from The Nutrition Twins’ Veggie Cure book
Mini Fritatta Muffins
These muffins are fabulous on-the- go. They are super easy to make. You can prepare some in advance and simply grab a few on your way out the door and eat with a piece of fruit. Keep them in the fridge during the week and just pop them in the microwave if you want them warm! You’ll love these and feel satiated and energized until lunch!
Yield: 10 servings
Ingredients
- 6 eggs
- ½ cup skim or 1% milk
- ½ teaspoon freshly ground pepper
- 1/2 teaspoon Italian Seasoning blend or Herbs de Provence (our personal fave!) (or a spice like Mrs. Dash without salt)
- 1 cup (4 ounces) low-fat or fat-free shredded cheddar cheese
- ½ cup zucchini
- ½ cup chopped red pepper
- ½ cup mushrooms
- 1/4 cup chopped red onion
- Pinch of salt (optional)
Directions
- Preheat oven to 350° F
- Lightly spray 10 muffin cups with oil. (Don’t use a nonstick pan for these–they’ll stick!)
- Whisk eggs, milk, pepper and spices and salt (if using) in medium bowl.
- Add cheese, and veggies–zucchini, mushrooms, bell pepper, and onion and stir well.
- Using a 1/4 – cup measuring cup, scoop and pour evenly into the muffin cups.
- Bake until set, 25 minutes. Cool on rack 5 minutes. Remove from cups by loosening sides with a knife, and serve warm–or save them and wrap them so you have them for breakfast in the mornings!
Nutrition Information: Per Serving with fat free cheese (1 muffin): Calories 68; total fat 3 g; saturated fat 1 gram; cholesterol 143 mg; sodium 217mg; carbohydrates 3g; fiber 0g; protein 7g
- 6 eggs
- ½ cup skim or 1% milk
- ½ teaspoon freshly ground pepper
- ½ teaspoon Italian Seasoning blend or Herbs de Provence (our personal fave!) (or a spice like Mrs. Dash without salt)
- 1 cup (4 ounces) low-fat or fat-free shredded cheddar cheese
- ½ cup zucchini
- ½ cup chopped red pepper
- ½ cup mushrooms
- ¼ cup chopped red onion
- Pinch of salt (optional)
- Preheat oven to 350° F
- Lightly spray 10 muffin cups with oil. (Don’t use a nonstick pan for these–they’ll stick!)
- Whisk eggs, milk, pepper and spices and salt (if using) in medium bowl.
- Add cheese, and veggies–zucchini, mushrooms, bell pepper, and onion and stir well.
- Using a ¼ – cup measuring cup, scoop and pour evenly into the muffin cups.
- Bake until set, 25 minutes. Cool on rack 5 minutes. Remove from cups by loosening sides with a knife, and serve warm–or save them and wrap them so you have them for breakfast in the mornings!
