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Joy Bauer's Mini Spring Veggie and Avocado Frittatas

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

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

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.