Small frittata with vegetablesYou know eating breakfast is important but putting that into practice can be a challenge.  These frittatas are your new best friend.  By making them in a muffin pan, they are portion-controlled and easy to eat on the go.  Plan ahead and make them on Sunday night and you have breakfast for the week.

I used zucchini in this recipe but you can add kale, spinach, bell peppers or any other vegetables you like.  They are also awesome with Canadian bacon.



1 Tbsp olive oil

3 eggs

3 egg whites

1/4 tsp salt

a pinch of cayenne pepper

1 garlic cloves, finely chopped

1 cup shredded low-fat cheese

3/4 cup zucchini, chopped in small cubes

1/2 onion, chopped

Makes 12 mini frittatas



1. Preheat oven to 350° F and lightly spray muffin pan with oil.

2.  Heat oil in a small frying pan over medium heat.  Add onion and zucchini (or other veggies you like)  and cook until soft and lightly browned.   Salt to taste.

3.  In a large bowl beat eggs, salt, cayenne pepper, garlic until blended. Add the cheese and veggies mixture and mix well.

3.  Spoon mixture into muffin cups, about 1/4 cup each.  Bake for 20-22  minutes.  Remove from pan and serve, or pack into separate sandwich bags and place in refrigerator.

  • RSS
  • Twitter
  • Facebook
  • LinkedIn
  • YouTube