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Mini Veggie Frittatas

Mini Veggie Frittatas
This Recipe Is:

WebMD Recipe

This is a festive-looking appetizer with the green and red vegetables used. They work well as a finger food, too.

  • 1/2 slices
    zucchini, 1/8-inch thick
  • 1/2 whole
    red bell pepper, core and seeds removed, finely chopped
  • 1 large
    green onion, or 2 small; white and part green, finely chopped
  • 2 large
  • 1/2 cup
    egg substitute
  • 1/4 teaspoon
  • 1/4 teaspoon
    freshly ground black pepper
  • 1/4 teaspoon
    oregano leaves
  • 1/2 cup
    shredded reduced-fat sharp cheddar or Jarlsberg light, Gruyere can also be used
    canola oil cooking spray
  1. Spray 12 muffin cups with canola cooking spray (or line with foil cupcake papers). Preheat oven to 400°F.
  2. Add a zucchini slice to the bottom of each prepared muffin cup. Top zucchini slices with the bell pepper and green onion (distribute evenly between the 12 muffin cups).
  3. In mixing bowl, beat eggs, egg substitute, salt, pepper, and oregano on medium-low speed until completely blended (a couple of minutes). Spoon about 1 1/2 tablespoons of the egg mixture into each of the muffin cups. Sprinkle the cheese evenly over the top of the cups.
  4. Bake until frittatas are set, about 10-12 minutes. Serve warm and use a small rubber scraper to remove the frittatas from the pan (unless you used foil cupcake liners).
Nutritional Information

Makes: 12 mini frittatas
Serving Size: about 6 appetizer servings
  • Calories33
  • Protein3.5 g
  • Carbohydrates0.9 g
    • Dietary fiber0.2 g
  • Fat1.7 g
    • Saturated fat0.8 g
  • Cholesterol38 mg
  • Sodium85 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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