RecipeSpinach and Red Pepper Frittata Muffins

Nutrition Facts
Amount per Serving
  • Calories: 49
  • Protein: 4g
  • Total Fat: 3g
    • Saturated Fat: 1g
  • Cholesterol: 75mg
  • Total Carbohydrate: 1g
  • Total Sugar: 0g
  • Sodium: 125mg

These protein-packed veggie muffins look gorgeous on an appetizer platter, but also work wonders at the breakfast table. At less than 50 calories per muffin, you can feel free to enjoy more than one…chances are you can’t resist anyway!

  • Prep time
  • Total Time
This recipe makes 12 Servings
  • 4 egg whites
  • 4 whole eggs
  • ¼ cup 1% (low-fat) milk
  • 2 tablespoons whipped butter, melted
  • ½ teaspoon kosher salt
  • Ground black pepper, to taste
  • 1 cup baby spinach, trimmed and roughly chopped
  • ½ red pepper, diced

Grease a cupcake pan with cooking oil spray.

Preheat oven to 350˚

Combine egg whites and whole eggs with milk, butter, salt and pepper in a large bowl and whisk well. Add spinach and red peppers.

Fill each muffin tin ¾ of the way up with egg mixture and bake for 15 to 20 minutes.

After removing pan from oven, immediately remove eggs from cupcake mold by using a butter knife to separate the eggs from the tin. Enjoy!