Recipe from The Nutrition Twins’ Veggie Cure book
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 this very recipe! These are super easy to make in advance so you’ll have them ready to grab on your way out the door.
If you love these, you’ll also love this twist on them– these Mini Frittata Muffins created by our awesome friends Kimberly and Chris–who by now, you probably know them almost as well as you know us 🙂 from their great Pizzeria at Home and Buffalo Salmon to their Soy Ginger Salmon (and others!) and that we love sharing recipes with each other.
Get ready for these delish muffs to light up your morn! 😉 Enjoy!
Veggie Frittata Bites
Yield: 10 servings
Prep Time: 10 mins
Cook Time: 25 mins
Ingredients
- 6 eggs, preferably organic
- ½ cup skim or 1% milk
- ½ teaspoon freshly ground pepper
- 1 cup (4 ounces) low-fat or fat-free shredded cheddar cheese
- ½ cup zucchini
- ½ cup chopped tomatoes
- ½ cup mushrooms
- ½ cup chopped green bell pepper
- 2 tablespoons chopped red onion
- Pinch of salt (optional)
Directions
- Preheat oven to 350° F
- Beat eggs, milk, pepper and salt (if using) in medium bowl until blended. Add cheese, zucchini, tomato, mushrooms, bell pepper, and onion: mix well
- Using a 1/4 – cup measuring cup, scoop and pour evenly into 10 lightly sprayed muffin cups.
- Bake until just set, 25 minutes. Cool on rack 5 minutes. Remove from cups by loosening sides with a knife, and serve warm.
Nutrition Information: Per Serving with fat free cheese (1 muffin): Calories 70; total fat 3.g; saturated fat 1 gram; cholesterol 143 mg; sodium 220mg; carbohydrates 3g; fiber 0g; protein 7g
Recipe from The Nutrition Twins’ Veggie Cure book
- 6 eggs, preferably organic
- ½ cup skim or 1% milk
- ½ teaspoon freshly ground pepper
- 1 cup (4 ounces) low-fat or fat-free shredded cheddar cheese
- ½ cup zucchini
- ½ cup chopped tomatoes
- ½ cup mushrooms
- ½ cup chopped green bell pepper
- 2 tablespoons chopped red onion
- Pinch of salt (optional)
- Preheat oven to 350° F
- Beat eggs, milk, pepper and salt (if using) in medium bowl until blended. Add cheese, zucchini, tomato, mushrooms, bell pepper, and onion: mix well
- Using a ¼ – cup measuring cup, scoop and pour evenly into 10 lightly sprayed muffin cups.
- Bake until just set, 25 minutes. Cool on rack 5 minutes. Remove from cups by loosening sides with a knife, and serve warm.