Mini Mushroom Frittata Recipe
March is almost over and spring has sprung in the Carolinas! I hope wherever you live you are as lucky as we are to have such a beautiful spring season. This is a favorite time of year for me and I like nothing better than to be outside walking or getting my flower beds ready for all the lovely flowers that will soon be blooming, so I decided that my last egg recipe would be one that can be made quickly and eaten just as fast! The Husband and I love eggs and often have them for dinner in some form or fashion. These little frittatas are the perfect dinner, lunch or breakfast on the run companion. You can be as creative as you want and put all your favorite ingredients into this dish. Leave me a comment and tell me what you would put into your own little frittata.
Ingredients
- 6 eggs
- 1/4 half and half or whole milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 6 tablespoons mushrooms, chopped
- 3 teaspoons onions, chopped fine
Directions
- Beat the eggs and half and half together. Add the salt and pepper, mix. Spray 6 muffin tins with cooking spray. Place 1 tablespoon of mushrooms in each cup, divide the onions up evenly between each cup and place on top of the mushrooms. Divide the egg mixture evenly between the 6 muffin tins. Place in a 350 degree oven and bake approximately 20 minutes. Check center of mini frittata to make sure it is set before removing from oven. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 6 servings | |
| Calories 65 | |
| Calories from Fat 40 | 62% |
| Total Fat 4.46g | 6% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 111mg | 5% |
| Potassium 76mg | 2% |
| Total Carbs 0.67g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.47g | 0% |
| Protein 5.71g | 9% |
