Quick And Easy Mini Frittatas | How To Make High Protein, Low Fat Egg Muffins | Le Bon Baker

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories; water can be used for a lighter frittata.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers similar nutrients; frozen spinach is often cheaper.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini can be a lower-calorie option; carrots are often less expensive.

Preheat oven to 180°C (350°F).

Coat muffin baking tray with spray oil, ensuring to cover the base and sides.

In a mixing bowl, whisk together eggs, salt, and pepper.

Add chopped spinach, diced tomato, and shallots to the egg mixture.

Mix everything together until well combined.

Using a soup spoon, spoon the mixture into the muffin tins evenly.

Bake in the preheated oven for 20 minutes, or until golden and springy to the touch in the center.

Remove from the oven and allow to cool slightly before serving.

If any egg spills over the sides, trim them slightly with a knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens