You won't even think twice about munching on the office doughnuts or fat-filled muffins at that morning meeting after you've tried these yummy veggie frittatas courtesy of Sophie Pachella, founder of EatStrong. You can make a dozen on Monday and you'll have breakfast and mid-afternoon snacks for the whole week.
Ingredients1 large container Egg Beaters 1 10 oz package frozen chopped spinach, thawed and squeezed as dry as you can possibly squeeze it 2 tbsp parmesan 1/3 cup non-fat cheddar or mozzarella cheese 1/2 cup diced extra lean ham, turkey, Canadian bacon, veggie burger or lean ground beef (cooked) Salt, pepper, oregano, parsley and garlic powder (to taste) Optional: 1 small can chopped mushrooms, 1 small diced onion (cooked)
1.Combine all ingredients in a bowl.
2. Fill 12-serving muffin tin evenly with mixture.
3. Bake at 350-360 for 15-20 mins (until golden) and serve immediately.
Ingredients1 large container Egg Beaters 1 10 oz package frozen chopped spinach, thawed and squeezed as dry as you can possibly squeeze it 2 tbsp parmesan 1/3 cup non-fat cheddar or mozzarella cheese 1/2 cup diced extra lean ham, turkey, Canadian bacon, veggie burger or lean ground beef (cooked) Salt, pepper, oregano, parsley and garlic powder (to taste) Optional: 1 small can chopped mushrooms, 1 small diced onion (cooked)
1.Combine all ingredients in a bowl.
2. Fill 12-serving muffin tin evenly with mixture.
3. Bake at 350-360 for 15-20 mins (until golden) and serve immediately.
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