Preheat the oven to 350°F (180°C). Lightly spray 8 cups of a muffin
tray with an oil mister or non-stick cooking spray.
In a bowl bowl, whisk eggs, egg whites, milk, fresh herbs, spinach,
paprika, sea salt and black pepper until well combined.
Mist a small frying pan with oil and set heat to medium. Lightly
sautee the diced onion and bell peppers for about 2 minutes or
until they just begin to soften. Remove the pan from the heat.
Divide the vegetable mixture evenly between 8 cups in your
muffin pan, followed by the egg mixture. (They will be very full!)
Bake for 15 min.
If using cheese, remove the pan from the oven and sprinkle the
cheese on top of each mini quiche. Place the pan back in the oven
and cook for another 10 minutes or until eggs have set completely.
Remove the pan from the oven and allow it to cool slightly. Slide the
blade of a knife around the edge of each quiche to loosen them,
then carefully lift them out of the pan. Serve immediately.
Serving
Suggestions
Serve with English muffin or whole-wheat pita bread. Nutrion per serving (2 frittatas)- 170 carlories
Originally Submitted
5/13/2013
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