MUFFIN FRITTATAS

Muffin Frittatas image

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.

Provided by Donna Brown

Number Of Ingredients 10

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Ingredients

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

Steps:

1. 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.

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