Personal Breakfast Frittatas

These individual breakfast frittatas are the perfect make-ahead grab-and-go protein breakfast.

Ingredients

6 eggs*
½ cup of milk
¼ tsp each of salt and pepper
½ cup shredded light Cheddar cheese
¼ cup finely diced green onions
2 plum tomatoes, seeded and chopped
1 tbsp chopped fresh parsley

Cooking Directions

1) Preheat oven to 350°. Spray muffin tin with cooking oil or lightly grease.
2) In a bowl, whisk eggs with milk, salt and pepper.
3) Stir in cheese, onions, tomatoes and parsley.
4) Pour equal amounts of egg mixture into 8 muffin cups.
5) Place in center of preheated oven and bake for 17 to 20 minutes, or until set in the center.
6) Cool in the pan set on a rack for 10 minutes. Using a blunt knife, loosen frittatas all around and lift out. Cool to room temperature before wrapping individually in plastic wrap for storage. They can be stored in a refrigerator for up to three days. Reheat on medium for approximately 1 minute before eating.

Notes

2 frittata rounds = 1 protein or meat serving (75 calories)

*Egg substitutes may be used

Homemaker's Feb/March 2002