Skinny Veggie and Cheese Mini Frittatas
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
  • 6
  • Eggland’s Best eggs
  • (we personally use Eggland's Best to keep it fresh!
  • A recent study
  • concluded that Eggland's Best eggs stay fresher longer than ordinary eggs!)
  • 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)
  1. Preheat oven to 350° F
  2. Beat eggs, milk, pepper and salt (if using) in medium bowl until blended. Add cheese, zucchini, tomato, mushrooms, bell pepper, and onion: mix well
  3. Using a ¼ – cup measuring cup, scoop and pour evenly into 10 lightly sprayed muffin cups.
  4. Bake until just set, 25 minutes. Cool on rack 5 minutes. Remove from cups by loosening sides with a knife, and serve warm.
Recipe by Nutrition Twins at