Tomato and Feta Mini Frittatas
Yields: 3 mini frittatas Serving: 1 Calories: 96 Carbs: 3 g Fat: 3 g Protein: 13 g
Ingredients:
- 1/2 cup egg substitute
- 2-3 tablespoons chopped tomato
- 1-1/2 tablespoons crumbled feta cheese
- 1/4 teaspoon onion powder, optional
- salt and pepper to taste
Directions:
- Preheat oven to 350 degrees.
- Lightly grease 3 muffin cups with non-stick cooking spray. Set aside.
- Whisk together egg substitute, onion powder, salt and pepper.
- Evenly distribute the chopped tomato into the bottom of the 3 muffin cups. Pour egg mixture on top, about 3/4 of the way full. Sprinkle crumbled feta cheese on top.
- Bake for 25 minutes, until frittatas have puffed and are solid to the touch.
This recipe can easily be doubled or tripled. Leftovers can be stored in an airtight container or plastic bag in the refrigorator and reheated in the microwave for a few seconds.
measuring cup cuisine 