Vegetable mini frittatas

Vegetable mini frittatas

Difficulty
Easy
Preparation
10 minutes
Cooking time
10 minutes
Servings
6
8

Eggs

3 Tbsp

a2 Milk® Whole

1 tsp

Coarse salt

¼ tsp

Ground pepper

½ cup

Zucchini, sliced

4 oz

Cremini mushrooms, sliced

½ cup

Red bell pepper, diced

½ cup

Yellow bell pepper, diced

2 tsp

Fresh chives, chopped

  1. Preheat the oven to 400 degrees and prepare a 6-cup giant muffin tin with oil or cooking spray.
  2. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and chives. Set aside.
  3. Into each muffin well, divide and layer the prepared vegetables and pour the egg mixture over top.
  4. Bake for 10 minutes or until golden.
  5. Turn the vegetable mini frittatas out of the pan and serve immediately.
Calories110
Per serving
2g
Carbohydrate
9g
Protein
7g
Total Fat

Amount per serving% Daily Value*
Protein 9g
Total Fat 7g
Saturated Fat 2g
Carbohydrate 2g
Sugars1g
Dietary fiber 0g
Sodium 490mg
Calcium 45mg
Iron 1mg
Potassium 200mg
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Allergens
Milk, egg

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