Muffin Frittatas

Donna Brown


These little frittatas are so easy to make and have such great flavor. They are so good for breakfast, brunch, a light lunch, an appetizer or for a quick snack. They are very versatile, too, as you can use your favorite ingredients.

pinch tips: How to Skin Carrots, Potatoes and Apples





1 1/4 c
egg substitute (or 6 whole eggs)
1/2 c
2% milk
1/4 c
bell pepper (i use red bell pepper, but you can use green or a mixture of red, green or yellow)
2 Tbsp
chopped onion
1/2 c
chopped spinach (or broccoli or zucchini or a mixture of spinach, broccoli and zucchini) - make sure it's finely chopped
1/4 c
sour cream
3/4 - 1 c
shredded cheese (cheddar, swiss, provolone or a mixture of your favorite cheese)
salt and pepper to taste (instead of salt, i use mrs. dash)
1 - 2 Tbsp
chopped basil (optional)
1 Tbsp
extra virgin olive oil

Directions Step-By-Step

Preheat oven to 350°. Spray muffin cups well with cooking spray. Beat eggs, milk, salt and pepper in medium bowl. In a skillet, add EVOO and sautè onion and bell pepper until tender; cool. Add cheese, sour cream, bell pepper, and spinach (or whatever green vegetable you are using) to the egg mixture and mix well. Add about a 1/4 cup of the egg mixture to each muffin cup (or fill muffin cup 3/4 full). Bake in preheated oven 20-22 minutes until egg mixture is set. When done, remove from cups onto serving plate. (In my oven, 20 minutes was just right). This makes about 10 - 12 muffin frittatas. I have added finely chopped 98% fat free ham to the egg mixture.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: American
Hashtags: #eggs, #frittatas