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Mini Frittatas



Mini Frittatas
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes Source: MM User
Food Groups: Dairy, Vegetables, Protein
Meal Type: Breakfast & Brunch, Appetizers
Nutrition Content: Good Source of Calcium, Low Fat, Good Source of Fiber
Special Features: Make Ahead , Vegetarian

Serve these mini fritattas with a fresh fruit salad and your tummy will be thankful.

Ingredients:

2 pounds Sweet Potato
4 Leeks, white part only, finely sliced
2 cloves Garlic, crushed
8 ounces fat-free Feta cheese
6 servings of liquid Egg whites (equivalent of six eggs)
1/2 cup fat-free Milk
Spray for muffin tins
1/4 cup Water for steaming
Pinch Pepper or sodium-free seasoning mix

Preparation:

1. Pre-heat oven to 350F.
2. Cut sweet potato into small cubes and boil, steam, or microwave until tender. Drain well and set aside.
3. Spray or line muffin tins.
4. Pan-steam the leeks and garlic in water over medium heat, until soft, about 10 minutes. Cool.
5. Stir into leeks the feta and sweet potato. Divide among the muffin tins.
6. Whisk the egg mixture and fat-free milk together and season with pepper or seasoning mix. Pour the egg mixture into each hole until 3/4 filled, then press the vegetables down gently.
6. Bake for 25-30 minutes, or until golden and set. Leave in tins for 5 minutes, then ease out with a knife.


Nutrient Information
Calories: 200
Total Fat: 1 g
Saturated Fat: 0
Polyunsaturated Fat: 0
Monounsaturated Fat: 0
Sodium: 730 mg
Carbohydrates: 33 g
Protein: 15 g
Fiber: 5 g
Vitamin A: 6000 IU
Vitamin C: 36 mg
Calcium: 206 mg
Iron: 2 mg

Cook's Notes:

Delicious either hot or at room temperature.
Makes 12 Muffins, Nutrient Analysis is based on 2 muffins.

Just have one muffin for a lighter meal or if part of a larger breakfast.