Joy Bauer's Mini Spring Veggie and Avocado Frittatas

When your stumped on what to make for breakfast try Joy Bauer’s mini spring veggie and avocado frittata — this...

Unilever

When your stumped on what to make for breakfast try Joy Bauer’s mini spring veggie and avocado frittata — this recipe does not disappoint. 

6
Servings
49
Calories Per Serving
Deliver Ingredients

Notes

NUTRITION INFO PER SERVING (2 FRITTATAS)

120 calories, 7 grams of fat, 1.5 grams of saturated fat, 0 milligrams cholesterol, 350 milligrams of sodium, 5 gram carbs, 3 grams of fiber, 2 grams of sugar, 8 grams of protein

Ingredients

  • 12 eggs
  • 1/4 Cup one-percent low-fat milk
  • 2 Tablespoons I Can’t Believe It’s Not Butter! Original, melted
  • 1/2 Teaspoon salt
  • 1/8 Teaspoon cracked pepper
  • 1 Cup fresh baby spinach, chopped
  • 1/2 red pepper, diced
  • 1 avocado, diced

Directions

Preheat oven to 350 degrees F.

Grease a cupcake pan with I Can’t Believe It’s Not Butter! Original, nonstick spray, or use cupcake liners to line pan.

In a large bowl, combine eggs with milk, melted I Can’t Believe It’s Not Butter! Original, salt and pepper, and whisk well. Add spinach, red peppers and avocado. Fill muffin tin ¾ of the way up with egg mixture and bake for 15 minutes.

After removing pan from oven, immediately remove eggs from cupcake mold by using a butter knife to separate the eggs from the tin. Place 2 frittatas on each of the six plates and serve. 

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Cholesterol
4mg
1%
Carbohydrate, by difference
3g
2%
Protein
6g
13%
Vitamin A, RAE
284µg
41%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
124µg
100%
Calcium, Ca
155mg
16%
Choline, total
19mg
4%
Fiber, total dietary
1g
4%
Folate, total
73µg
18%
Iron, Fe
2mg
11%
Magnesium, Mg
50mg
16%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
92mg
13%
Selenium, Se
7µg
13%
Sodium, Na
67mg
4%
Vitamin D (D2 + D3)
1µg
7%
Water
35g
1%
Zinc, Zn
1mg
13%

Veggie Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Veggie Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.