Coach Nicole's Mini Vegetable Frittatas
Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete meal. You can swap red peppers for tomatoes, feta for the goat cheese and spinach for the broccoli. You really can't go wrong!
Ingredients:
5 eggs2 T low-fat milk
1 c diced tomato
2 oz goat cheese, crumbled
2 c chopped broccoli, fresh (or frozen and thawed)
salt and pepper to taste
Directions:
Mix eggs and milk in a bowl. Add crumbled goat cheese and chopped vegetables. Season with salt and pepper.
Spoon mixture into muffin tins coated with cooking spray.
Bake at 350 degrees for about 15 minutes or until "set" and golden on top.
You can refrigerate and reheat these in the microwave for a quick meal or snack. Microwave on high for approximately 30 seconds. Serve warm.
Makes 9 "mini" frittatas.
Nutrition: (for one frittata)
Calories: 71.3
Total Fat: 4.0 g
Cholesterol: 107.0 mg
Sodium: 88.6 mg
Total Carbs: 3.9 g
Dietary Fiber: 1.4 g
Protein: 5.3 g
No comments:
Post a Comment