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

14 tsp salt

a pinch of cayenne pep­per

1 gar­lic cloves, fine­ly chopped

1 cup shred­ded low-fat cheese

34 cup zuc­chi­ni, chopped in small cubes

12 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 14 cup each.  Bake for 20–22  min­utes.  Remove from pan and serve, or pack into sep­a­rate sand­wich bags and place in refrig­er­a­tor.

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