Zucchini Scallion Frittata Cups

Zucchini Scallion Frittata Cups

9
SinfulSugar 1

"Portion-controlled, protein-packed portable meals for on-the-go lifestyles. These freeze well, so I can grab a few for lunch when I'm short on time."

Ingredients

45 m {{adjustedServings}} servings 45 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
  2. Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into the egg mixture; pour into prepared muffin cups.
  3. Bake in preheated oven until set in the middle, 30 to 35 minutes.
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Reviews

9
  1. 11 Ratings

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Awesome! Added 1 clove shredded garlic sautéed. Blanched 3 asparagus spears cut on the bias and added to mixture. Finished the last 5 minutes with a small amount of shredded Parmigiano Reggiano.

Great taste and easy to make. Subed coconut milk for half and half and used goat cheese. Turned out very nice. A great to go breakfast. Thank you for the recipe..

Healthy, great flavor, good reheated, great consistency. My big complaint is that they were very hard to get out of the muffin tins and then to clean the pan. On my second attempt, I greased t...