Mini Frittata Muffins
Serves: 10 muffins
  • 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)
  1. Preheat oven to 350° F
  2. Lightly spray 10 muffin cups with oil. (Don’t use a nonstick pan for these–they’ll stick!)
  3. Whisk eggs, milk, pepper and spices and salt (if using) in medium bowl.
  4. Add cheese, and veggies–zucchini, mushrooms, bell pepper, and onion and stir well.
  5. Using a ¼ – cup measuring cup, scoop and pour evenly into the muffin cups.
  6. 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!
Recipe by Nutrition Twins at