Our busy schedules make weeknight cooking difficult, so these easy-to-pack (and easier to eat) mini frittatas are made often in our home. These are delicious, super easy to make, low in calories and high in protein! I eat them as one of my meals throughout the day either cold or hot.
Mini Vegetable Frittatas
- 5 eggs
- 2 oz. goat cheese – (“da feta mo’ betta” w/ local Surfing Goat Dairy Cheese)
- ~3 c. diced cooked veggies of your choice (I used leftover veggies from the night I made my Maple-Glazed Tofu)
- 2 Tbsp milk (I used plain rice milk)
Mix eggs and milk in a bowl.
Add goat cheese and chopped veggies. Season with salt and pepper.
Coat muffin tins lightly with cooking spray.
Spoon the mixture into tins (I fill empty ones with water).
Bake at 350 degrees for about 15 minutes or until golden on top.
Enjoy! Makes 9 (sometimes, when there are more veggies, it makes 12).
[You can freeze these and pop them out when you’re ready to eat them.]
Nutrition Facts [one mini frittata]
Calories 53 • Fat 3g • Sodium 50mg • Carbs g • Fiber 1g • Protein 4g
I like to top mine with local roasted garlic salsa! Yum!