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Muffin Frittatas

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Whip up a batch of these creamy, delicious frittatas for easy grab-and-go breakfasts, or eat them as appetizers or a high-quality snack. They’re so easy to make ahead, freeze and reheat that, you almost can’t go wrong! Prep time is just 10 minutes. For a lighter option, use reduced-fat cheese.

  • 6 eggs
  • 1/2 cup milk
  • 1/4 teaspoon (tsp) salt
  • 1/8 tsp pepper
  • 1 cup shredded Cheddar cheese (4 ounces)
  • 3/4 cup chopped zucchini
  • 1/4 cup chopped red bell pepper
  • 2 tablespoons chopped red onion

Preheat oven to 350 degrees Fahrenheit.
Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well.
Spoon evenly into 12 lightly sprayed muffin cups, about 1/4 cup each.
Bake until just set, 20–22 minutes. Cool on rack 5 minutes. Remove from cups and serve warm. Makes 12 mini frittatas.

Per Serving (2 mini frittatas): 164 calories; 11 grams (g) fat; 6 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 207 milligrams (mg) cholesterol; 296 mg sodium; 3 g carbohydrate; 0 g dietary fiber; 12 g protein; 722.9 International Units (IU) vitamin A; 55.5 IU vitamin D; 35.1 micrograms folate; 192.1 mg calcium; 1.1 mg iron; 134.0 mg choline.


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Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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