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  • Katie Volz Smith

    Healthy Breakfast: Mini Veggie Frittata. Try all egg whites instead to decrease calories, fat and cholesterol!

  • Joey Rando

    MINI SPINACH FRITTATAS 5 eggs 2 tbs low fat milk 3/4 cup diced red pepper 1 package of chopped frozen spinach 5 ounces cup soft goat cheese Nuke spinach on high for 2 min and wring dry. Beat eggs and milk. Mix in goat cheese. Add veggies and season to taste. Pour muffin tins coated with canola cooking spray. Bake at 350 degrees for 12 to 15 min, or until firm and just golden on top. Once cooled, store in fridge. To warm, nuke for 20 to 40 seconds to reheat. Makes 9 mini frittatas

  • Wylie Johnson

    Healthy Breakfast: Mini Veggie Frittata 5 eggs 2 tbs low fat milk 3/4 cup diced red pepper 1 pkg of chopped frozen spinach 5 ounces cup soft goat cheese (chevre) salt to taste Microwave spinach on high for 2 minutes. Wring with hands to drain excess liquid. Beat eggs & milk in a small bowl. Mix in goat cheese, add veggies & salt & pepper to taste. Bake in lightly prayed muffin tins at 350 degrees for 12 to 15 minutes, or until firm and just golden on top. Makes 9 mini frittatas

  • Alexandra Castaneda

    Healthy Breakfast: Mini Veggie Frittata. Recipe makes 9 servings.

  • Barb Jones

    Healthy Breakfast: Mini Veggie Frittata Skip the bread and substitute almond milk for the skim milk

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