Breakfast: Mini Veggie Frittatas

These frittatas make a quick and healthy breakfast! Experiment with different veggies, such as zucchini, asparagus or spinach.

Ingredients

9 paper muffin liners
Cooking spray
¼ cup onion, diced
½ cup green pepper, diced
5 eggs
4 egg whites
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
3 tablespoons freshly grated Parmesan cheese

Instructions

Preheat the oven to 375 degrees F. Line a muffin pan with muffin papers.
Spray a sauté pan with cooking spray and heat the pan over medium-high heat. Add the onions and pepper and cook for 5 minutes. Set aside.
In a medium bowl, whisk together the remaining ingredients. Add the green pepper and onions to the egg mixture and mix well.
Pour the egg mixture into muffin cups, filling each about 2/3 full. Bake 20 minutes or until the centers of the frittatas are firm.
MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.

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