Frittata Muffins

Name: Frittata Muffins
Ingredients: 10 Eggs; 2 Tbsp. olive oil; 4 Shitake Mushrooms (stemmed and thinly sliced); 3 Kale Leaves (stemmed and chopped); 3 Tbsp. Low Fat Greek Yogurt; Salt and Pepper; Dollop of Low Fat Cream Cheese ((or Laughing Cow Light Cheese))

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Frittata Muffins

Frittata Muffins

Servings

Ingredients

10 Eggs
2 Tbsp. olive oil
4 Shitake Mushrooms stemmed and thinly sliced
3 Kale Leaves stemmed and chopped
3 Tbsp. Low Fat Greek Yogurt
Salt and Pepper
Dollop of Low Fat Cream Cheese (or Laughing Cow Light Cheese)

Servings

Ingredients

10 Eggs
2 Tbsp. olive oil
4 Shitake Mushrooms stemmed and thinly sliced
3 Kale Leaves stemmed and chopped
3 Tbsp. Low Fat Greek Yogurt
Salt and Pepper
Dollop of Low Fat Cream Cheese (or Laughing Cow Light Cheese)

Instructions

Preheat oven to 375. Spray muffin pan generously with Pam. Heat skillet over medium heat and add olive oil and shallots. Cook 3 minutes until tender, stirring frequently. Add mushrooms and kale, cook 5 minutes or until tender. Distribute vegetables evenly in coated muffin tins. Whisk eggs together with yogurt, salt and pepper. It may be lumpy. Divide evenly among muffin tins. Top with cream cheese if desired. Bake 12 to 15 minutes or until eggs are set. Cool in pan and gently remove. Tip: Put in Ziploc freezer bags and freeze, taking out to use as needed. Experiment and use your favorite vegetables!

Recipe Notes

*Please be advised that substitutions and/or ingredients may need to be eliminated in order to remain compliant to your individual weight loss plan.

See your center counselor if you require assistance for recommendations on substitutions.

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