I blame my hungry belly for this success.
This dish is one to bookmark and repeat. OFTEN.
As many of you know, I am a huge fun of healthy recipes that are easy and simple. Here is another one to add to the recipe books! Eggs are a great source of protein. When paired with veggies and Nature’s Pride whole wheat bread, you have a complete meal. I received the bread through the Foodbuzz Tastemaker Program, and I must say that this bread is a winner! I rarely purchase sliced bread anymore because of the scary ingredient list, but this bread has only natural ingredients, and the flavor shows.The bread adds both softness and crunch, while the vegetables add flavor to every bite.
Prep time took only 15 minutes, cook time 35 minutes. These are great for breakfast, lunch, a snack or dinner! Best of all, you can eat them with your hands. You can even make them the day before, and right before serving, heat them up in the oven or toaster oven!
Egg White Veggie Frittata Muffins
Serves 2 for dinner, or more for an appetizer!
Ingredients:
7 egg whites
1 whole egg
1/3 cup skim milk
pinch kosher salt and pepper
1 tsp olive oil
1/2 cup loosely packed fresh spinach leaves, chopped
1/4 cup cooked broccoli, diced
1/4 zucchini, diced
1 mushroom, diced
2 tbs freshly grated parmigiano reggiano cheese
cooking spray or olive oil for the muffin tin
1 slice of Nature’s Pride Whole Wheat bread
1. Preheat oven to 350 degrees.
2. Heat 1 teaspoon of olive oil in a pan over medium heat. Add the spinach, broccoli, zucchini and mushroom and cook for 5 minutes until softened. Allow to cool slightly. Meanwhile, in a medium bowl, whisk your eggs, milk, salt and pepper. Stir in the cooled vegetables. Add 1 tbs of the cheese and stir to combine.
3. Spray a large muffin tin (the one I used held only 6 muffins) with cooking spray. You can also just brush the tins with olive oil if you prefer. Fill each tin about 1/2 full with the mixture. You should be able to get 5 or 6 muffins with an oversize tin like I used, or 9-10 muffins with a regular 10-muffin tin.
4. Tear the slice of Nature’s Pride whole wheat bread into pieces and drop onto the top of the muffins. Sprinkle with the remaining parmigiano reggiano and bake for 35-40 minutes, until the egg is no longer soft. Enjoy!
Try this out, and let me know what you think!
13 responses so far ↓
savoringsarah // October 12, 2009 at 8:58 am |
HOLY YUM those look SO good! Great idea!
lailablogs // October 12, 2009 at 9:04 am |
Looks really delicious ..
Laila .. http://lailablogs.com/
Dawn (HealthySDLiving) // October 12, 2009 at 10:19 am |
These look delicious!
VeggieGirl // October 12, 2009 at 10:35 am |
Cute savory muffins!
MelissaNibbles // October 12, 2009 at 10:52 am |
These look great. Thanks for sharing the recipe!
Jessica // October 12, 2009 at 11:43 am |
These look incredible! I’m gonna try one day this wk!
BethT // October 12, 2009 at 1:42 pm |
Those look SO tasty and cheesy!
One Healthy Apple // October 12, 2009 at 2:50 pm |
Wow! These look really good. I’m all over the fresh cheese.
Bec // October 12, 2009 at 4:48 pm |
Wow it does sound fantastic and easy, I’ll bookmark it for sure!
allisonleigh // October 12, 2009 at 6:10 pm |
SO perf (:)) for a college student on the go! LOVES IT.
Erica // October 12, 2009 at 9:21 pm |
Looks fabulous girl! What a yummy and healthy meal.
ksgoodeats // October 13, 2009 at 10:23 am |
My hungry belly thanks your hungry belly for this delicious recipe
Melissa // October 13, 2009 at 7:53 pm |
Thank you so much for this recipe!! I made these for my boyfriend who is a breakfast purist! I have been eating eggs and bacon (which I really hate) for weeks and despretly needed a change! This was light, delicious and so easy to make! Thanks again!