Amount Per Serving: 1 frittata
Total Time: 30 minutes
- 4 eggs
- 1/4 cup low-fat milk
- 1/2 tsp salt
Whether you're cooking for a cozy Sunday brunch or doing a week's worth of meal prep, these mini egg frittatas are full of flavor and protein!
Add assorted mix-ins (shredded cheese, diced veggies, ham, etc) to taste.
Heat oven to 350°F and coat a 6-cup muffin tin with nonstick cooking spray.
Whisk together eggs, milk and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
Add about 2 Tbsp of mix-ins to each cup and sprinkle with cheese, if desired.
Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (if necessary, run a butter knife around the edge of each one to loosen before removing from the pan).
56 calories; 3.6 g total fat; 1.1 g saturated fat; 124 mg cholesterol; 232 mg sodium; 1 g carbohydrate; 0 g fiber; 4.5 g protein