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5 from 1 vote
SkinnyMS

Parmesan & Red Pepper Mini Frittatas

These mini frittatas are a yummy addition to your weekly breakfast menu.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Lunch
Cuisine: Italian
Keyword: Diabetic-Friendly, Gluten-Free, Keto, Quick and Easy
Servings: 8 people
Calories: 93kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup onions diced
  • 1 zucchini medium, diced small
  • 6 eggs large
  • 1/4 cup milk low-fat
  • 1/4 cup parmesan cheese freshly grated
  • 1/4 teaspoon kosher or sea salt
  • 1/8 teaspoon black pepper
  • 1/2 cup red bell pepper chopped

Instructions

  • Preheat oven to 350 degrees F.
  • Spray ramekins with cooking spray.
  • Place olive oil in a sauté pan over medium heat. Place onions, bell peppers, and zucchini in the pan and cook for 5 to 8 minutes, until softened and onions are slightly translucent. Whisk eggs with milk, salt, pepper, and parmesan and add in the vegetables and stir.
  • Place egg mixture into 8 individual ramekins spaced out on a baking tray. Cook for 16-18 minutes, until set in the centers. Frittatas can be served warm or cold and will keep well in the fridge for up to one day. Enjoy!

Nutrition

Serving: 1frittata | Calories: 93kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 142mg | Sodium: 180mg | Sugar: 2g |
SmartPoints (Freestyle): 3
|
SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3