Vegetable Frittata Muffin Recipe…

As research says high protein breakfast are very healthful. This yummy recipe is low in carb and high in protein. Red bell pepper makes it rich in vitamin C and colorful.

This recipe is good for type 2 diabetes, bone health, arthritis, hair mood, PMS, Celiac disease.


Red bell peppers (diced) 1 Qty.
Egg white 4 Qty.
Whole eggs 4 Qty.
Yellow onion (diced) ½ Qty.
Trimmed and sliced mushrooms 8 Oz.
Shredded cheddar cheese (reduced sharp) ¾ Cup
Zucchini skin (diced) ½
Kosher salt ¼ Tsp.
Black pepper ¼ Tsp.
Fat free milk ½ Cup

Total time: 15 to 35 min

This recipe makes 12 servings


  • First start with preheating the oven to 350 degrees. Then take a standard 12 muffin pan and make sure each cup is well coated with an oil spray.
  • Next take a large skillet and heat it followed by a liberal oil spray over medium heat. Further add bell pepper, onion, mushrooms and sauté until they’re soft, 8 to 10 minutes. Season with salt and pepper to taste.
  • Now take a large mixing bowl, then whisk eggs, egg whites and skim milk together. And add zucchini, cheese and the earlier sautéed vegetables and mix them nicely. For taste add some black pepper, kosher salt (optional), followed by any other as per your choice.
  • Finally, pour about ¼ to ½ cup of the mixture into each of the the cups in the muffin pan. And bake it for 22 to 24 minutes. Also its always best to check the oven intermittently after about 15 minutes to make sure the frittatas don’t get burnt).
  • Last but not the least, pick your favorite sauce or hot sauce and serve with it.

Nutrition Facts:

Calories 65 Kcal
Protein 6 gm
Total Fat 4 gm
Saturated Fat 1 gm
Cholesterol 75 gm
Total Carbohydrate 3 gm
Sodium 110 mg

Eat Healthy, Stay Healthy & Keep Smiling! 

Vegetable Frittata Muffin Recipe…

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