Petite vegetable frittatas

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Petite vegetable frittatas

Ingredients
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small onion, diced
1 cup Parmesan cheese
8 eggs, beaten together
2 tbsp fresh chives
salt and pepper to taste
olive oil, for drizzling

Instructions:

Preheat oven to 350 degrees. In a large 10 inch skillet heat the olive oil over medium high heat. Sauté the diced zucchini, onion and red and yellow bell peppers for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sautéed vegetables to the bottom of a regular sized muffin pan.

In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives and parmesan. Fill the remaining area in the muffin tin with the egg, gently stirring the ingredients together. Bake in the oven for 10-12 minutes until the eggs are completely set.

Nutrition Facts

Serving Size:12

 

Amount Per Serving
Calories
2460
Total Fat
156
Saturated Fat
84
Total Carbohydrate
36
Dietary Fiber
12
Sugars
12
Protein
204
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