Mini Veggie Frittatas

Mini Veggie Frittatas
Summary

Looking for a low-carb start way to start your day? These little frittatas make a quick and healthy breakfast! This recipe is just a start, so feel free to experiment with different veggies, such as zucchini, asparagus, or spinach.

  • Prep time
    15 min
  • Servings
    9 Servings
  • Serving size
    1 mini-frittata
Appetizers Breakfast Gluten-Free Holidays & Entertaining Lunch Quick & Easy Sides Snacks Vegetarian Low Sodium Lower Carb Italian
Nutrition Facts

Nutrition Facts

9 Servings

  • Serving Size
    1 mini-frittata
  • Amount per serving Calories 55

  • Total Fat 3g
    • Saturated Fat 1g
  • Cholesterol 105mg
  • Sodium 90mg
  • Total Carbohydrate 1g
    • Dietary Fiber 0g
    • Total Sugars 1g
  • Protein 6g
  • Potassium 85mg
Appetizers Breakfast Gluten-Free Holidays & Entertaining Lunch Quick & Easy Sides Snacks Vegetarian Low Sodium Lower Carb Italian
Ingredients

Ingredients

  • paper muffin liners
    9
  • Nonstick cooking spray
    1
  • onion (diced)
    1/4 cup
  • green pepper (diced)
    1/2 cup
  • eggs
    5
  • egg whites
    4
  • salt (optional)
    1/2 tsp
  • freshly ground black pepper
    1/4 tsp
  • Parmesan cheese (freshly grated)
    3 tbsp
Directions

Directions

  1. Preheat the oven to 375 degrees F. Line a muffin pan with muffin papers.

  2. Spray a sauté pan with cooking spray and heat the pan over medium-high heat. Add the onions and pepper and cook for 5 minutes. Set aside.

  3. In a medium bowl, whisk together the remaining ingredients. Add the green pepper and onions to the egg mixture and mix well.

  4. Pour the egg mixture into muffin cups, filling each about 2/3 full. Bake 20 minutes or until the centers of the frittatas are firm.

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