July 1, 2015
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.