Mini Vegetable Frittatas

 

Take the stress out of the morning by preparing a delicious breakfast in advance! These frittatas are pre-portioned and easy to pack in your bag on your way out the door.

Prep Time: 35 minutes

Nutrition Facts

Serving Size: 2 frittatas

·         Calories80

·         Carbohydrate4 g

·         Protein10 g

·         Fat2.5 g

·         Saturated Fat1 g

·         Sugars3 g

·         Dietary Fiber1 g

·         Cholesterol65 mg

·         Sodium130 mg

·         Potassium140 mg

This Recipe Serves 6

Ingredients

1 cup Dannon® Light & Fit® Plain Greek Nonfat Yogurt
2 large eggs
4 large egg whites
Ground red pepper and kosher salt, to taste
2 cups steamed or lightly sautéed vegetables (onions, spinach, peppers, zucchini, etc.)
1/4 cup grated Parmesan cheese

Instructions

1.    Preheat oven 350°F.

2.    In a bowl combine Light & Fit® Greek Nonfat Yogurt, eggs, and egg whites, and whisk together well. Season with ground red pepper and salt to taste.

3.    Lightly spray a 12-cup muffin tin with non-stick spray and line with paper cups.

4.    Divide vegetables evenly among the muffin cups (a little over 2 tablespoons per cup).

5.    Gently pour the custard over the vegetables in the cups, being careful not to over fill. Sprinkle the top of each cup with 1 teaspoon Parmesan cheese.

6.    Bake frittatas for 22-25 minutes or until just firm to the touch. Remove from heat and serve warm.

I haven't tried this recipe yet, but certainly will.  I will probably use Fage or Siggi's yogurt instead of Dannon.