Frittata Muffins

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These simple, to-go frittata muffins include leeks, mushrooms, asparagus, and tomatoes.

Photo by Pornchai Mittongtare | Food styling by Claire Stancer | Prop styling by Robin Turk

These simple, to-go frittata muffins include leeks, mushrooms, asparagus, and tomatoes. Make a big batch in advance, and freeze for future use—just pop them in the microwave for a fast, protein- and fiber-rich morning meal on the go.

For more about this recipe: Veggies for Breakfast

  • 12Servings

Ingredients

  • 6 eggs   

  • ½ tsp. salt   

  • ½ tsp. pepper   

  • 4 oz. shredded fontina cheese    

  • 1 cup loosely packed chopped chard   

  • 1 small leek, thinly sliced crosswise    

  • 1 cup mushrooms, thinly sliced   

  • 1 cup sliced asparagus   

  • 4 oil-packed sundried tomatoes, finely chopped    

Preparation

Preheat oven to 350°F. Whisk together eggs, salt, and pepper in medium bowl. Stir in cheese, chard, leek, mushrooms, asparagus, and tomatoes.

Spoon mixture into 12 lightly greased muffin cups. Bake 20–22 minutes, until just set. Let cool 5 minutes, remove from tins, and serve immediately, or cool completely and refrigerate or freeze.

Nutrition Information

  • Serving Size: 1 Muffin
  • Calories: 100
  • Carbohydrate Content: 4 g
  • Cholesterol Content: 105 mg
  • Fat Content: 7 g
  • Fiber Content: 1 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 240 mg
  • Sugar Content: 1 g
Savory pizza protein muffins recipe. These eat-with-one-hand muffins make lunch easy! They’re low in carbs and packed with protein, for a fast, filling meal and no afternoon sugar crashes.

Savory Pizza Protein Muffins

These eat-with-one-hand muffins make lunch easy! They’re low in carbs and packed with protein, for a fast, filling meal and no afternoon sugar crashes