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
- Preheat the oven to 400 degrees and prepare a 6-cup giant muffin tin with oil or cooking spray.
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, and chives. Set aside.
- Into each muffin well, divide and layer the prepared vegetables and pour the egg mixture over top.
- Bake for 10 minutes or until golden.
- Turn the vegetable mini frittatas out of the pan and serve immediately.
Calories110
Per serving
2g
Carbohydrate9g
Protein7g
Total FatNutrition Facts +
| Amount per serving | % Daily Value* |
|---|---|
| Protein 9g | |
| Total Fat 7g | |
| Saturated Fat 2g | |
| Carbohydrate 2g | |
| Sugars | 1g |
| Dietary fiber 0g | |
| Sodium 490mg | |
| Calcium 45mg | |
| Iron 1mg | |
| Potassium 200mg |
