VEGGIE AND CHEESE MUFFIN FRITTATAS
Ingredients
2 tbsp butter1 onion, chopped
½ tsp dried oregano
½ tsp salt
½ tsp freshly ground pepper
1 sweet red pepper, seeded and chopped
1 small zucchini, chopped
1 tomato, chopped
4 oz chopped smoked turkey, about ½ cup
1-½ cups all-purpose flour
2 tsp baking powder
¾ cup 2 % milk
4 eggs
2 cups shredded Swiss cheese
3 tbsp minced fresh parsley (optional)
Instructions
1. In large skillet, heat butter over medium-high heat, add onion, oregano, salt and pepper. Cook, stirring, until onion is softened, about 3 minutes. Add red pepper and zucchini; continue cooking until vegetables are softened, about 4 minutes. Remove from heat and stir in tomatoes and smoked turkey. Set aside.2. Meanwhile, in large bowl, whisk flour and baking powder together. In another bowl whisk milk and eggs. Stir dry and wet ingredients together. Fold in vegetable mixture, cheese and parsley, if using. Stirring gently to combine.
3. Using a 1/2 cup measure, fill twelve paper muffin cups placed in a muffin tin. Bake in 425ºF oven until puffed, firm and golden, about 25 minutes. Let cool slightly before removing from tin. (Make-ahead: wrap individually and refrigerate for up to 3 days, re-warm as needed.)
These snack-sized portions, packed with egg-protein and healthy vegetables, are a great lunchbox sandwich alternative. Made in muffin tins, these delicious snacks can be grab-and-go or sit-down-friendly.
Serves:
Makes: 12 mini frittatas
Nutrition Facts
Per serving:
200 calories 11g protein 9g fat 18g carbohydrates 1g fibre 335mg sodium