Saturday, October 15, 2011

Frittata Muffins

My obsession with breakfast is becoming clear now, I suppose. This recipe is very frequent in my household, because they are so easy and versatile. You can really put any veggies, cheese, or meats you want in to them. I don't think I have ever made the same version twice. I make with full-fat cheese, but you could use reduced fat and bring the pointsplus down further.

Original Inspiration: Incredible Edible Egg website
Servings: 6 (2 muffins each serving)
WW: 3 pointsplus for 2


16oz container fat-free egg substitute (you can use egg whites if you want, but I like them to be pleasantly yellow)
1/3 cup fat-free milk
2 ounces (1/4c.) flavorful cheese - feta, sharp cheddar, gruyere, or pepperjack all work great (don't use mozzarella or weak cheddar - it is too bland for this)
1/4 teaspoon black pepper
1/4 teaspoon salt
3/4 c. diced zucchini
1/4 c. diced red pepper


Preheat oven to 350 degrees. Combine egg substitute, milk, salt, and pepper in a large bowl until combined. Add veggies and mix well (add feta at this point if that is the cheese you are using).

Spoon evenly into 12 greased muffin cups. Top each muffin cup with shredded cheese (if using shredded cheese).

Bake at 350 degrees for 20-22 minutes (until they are just set). Cool muffin tin on a wire rack for at least 5 minutes. Remove from muffin tin and serve warm. These reheat well in the microwave.

Enjoy and get creative with the different ingredients you could add!

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