Egg Frittata Muffins
Recipe type: Breakfast
  • 6 eggs
  • ¼ cup crumbled goat cheese
  • 1 tbsp green bell pepper, diced
  • 1 tbsp red bell pepper, diced
  • 1 tbsp orange bell pepper, diced
  • 1 tbsp white onion, diced
  • 2 tbsp spinach leaves, chopped
  • Sea salt, pepper and garlic powder, to taste
  • 2 tbsp part-skim shredded mozzarella cheese and 2 tbsp diced tomato, for topping
  1. Preheat oven to 350°F.
  2. Place the eggs and goat cheese in a blender and blend until smooth.
  3. Combine the egg mix and diced vegetables in a mixing bowl. Season with garlic powder, sea salt and pepper, and stir well.
  4. Pour egg mix into a lightly greased muffin pan.
  5. Bake for 20 minutes until top of eggs are firm.
  6. Top the muffins with a handful of part-skim shredded mozzarella cheese and place back in the oven for a minute until the cheese melts, then garnish with diced tomato.
Makes 6 muffins.
Nutrition Information
Serving size: 1 muffin Calories: 115 Fat: 7g Trans fat: 0 Carbohydrates: 3g Sugar: 1g Sodium: 202mg Fiber: 0g Protein: 8g
Recipe by The Skinny Chick's Cookbook at