Muffin Frittatas

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.