Easy-Peasy Zucchini and Tomato Frittata Cups
Servings 16 MINI frittatas or 12 muffin-sized frittatas
Ingredients
- 12 large organic eggs
- 1/2 cup brown rice
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 cup grape tomatoes, halved
- 1/2 cup grated zucchini
- 1 cup chopped fresh spinach
- 1/2 cup crumbled feta cheese or nondairy soft cheese
Instructions
- Preheat oven to 350 F. Grease 12 regular muffin cups or 16 mini muffin cups with coconut oil or line with paper muffin liners.
- In large bowl, whisk together eggs, brown rice milk, Italian seasoning, and garlic powder. Stir in grape tomatoes, grated zucchini, spinach, and feta or nondairy cheese.
- Fill muffin cups about 3/4 full and place in preheated oven. Bake for 15 to 20 minutes (if making muffin-sized frittatas) or 10 to 12 minutes (if making mini frittatas), until frittatas have risen and are golden on top. Store in fridge for up to 5 days or in freezer for up to 3 months.
Notes
Per mini frittata cup: 97 calories; 6 g protein; 6 g total fat (2 g sat. fat); 2 g total carbohydrates (2 g sugars, 0 g fiber); 112 mg sodium