Best 5 Veggie Frittata Muffins Low Carb Recipes
Embark on a culinary adventure with our delectable Veggie Frittata Muffins, a symphony of flavors and textures that cater to various dietary preferences. These low-carb muffins are crafted with fresh vegetables, eggs, and cheese, resulting in a protein-packed and satisfying meal. Whether you're a vegetarian seeking a hearty breakfast option, a low-carb enthusiast seeking a guilt-free indulgence, or simply a food lover looking for a nutritious and flavorful dish, these muffins promise to tantalize your taste buds.
Our collection of recipes offers a diverse range of flavors and variations to suit your culinary desires. From the classic Veggie Frittata Muffins bursting with colorful vegetables to the indulgent Spinach and Feta Frittata Muffins, each recipe promises a unique taste experience. For those with a preference for spicy cuisine, the Jalapeño and Cheddar Frittata Muffins pack a flavorful punch, while the hearty Bacon and Broccoli Frittata Muffins offer a savory and satisfying combination. And for those seeking a plant-based option, the Vegan Frittata Muffins deliver a delicious and nutritious alternative.
Prepare to be amazed by the versatility of these Veggie Frittata Muffins. Enjoy them as a protein-rich breakfast on-the-go, a flavorful brunch dish, or a light and satisfying lunch. Their portability makes them perfect for meal prepping and packing in your lunch bag. And with their freezer-friendly nature, you can easily store them for later enjoyment.
So, gather your ingredients, preheat your oven, and let's embark on a culinary journey filled with vibrant flavors and wholesome goodness.
VEGETABLE FRITTATA
Vegetable frittata is a great way to use up leftover vegetables to make an easy inexpensive vegetarian meal that works for breakfast, lunch or even dinner.
Provided by Yumna Jawad
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 425° degrees.
- Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside.
- Heat olive oil in an oven safe pan or cast iron pan. Add onions, mushrooms and asparagus and cook for 3-5 minutes until the vegetables soften.
- Pour the egg mixture on top of the cooked vegetables. Place sliced cherry tomatoes on top and add the remaining cheese.
- Bake uncovered in the preheated oven until the center is set, and not jiggly, about 10-15 minutes
Nutrition Facts : Calories 216 kcal, Carbohydrate 6 g, Protein 17 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 271 mg, Sodium 288 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
WHOLE30 VEGGIE-PACKED BREAKFAST FRITTATA
Make this Whole30 (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes) egg dish for an easy on-the-go breakfast. It's packed with veggies and can be stored in the fridge for the week. Eat it hot or cold, depending on how much time you have.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.
- Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.
- Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.
Nutrition Facts : Calories 180, Fat 13 grams, SaturatedFat 3.5 grams, Cholesterol 310 milligrams, Sodium 460 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 12 grams, Sugar 2 grams
VEGGIE FRITTATA MUFFINS
These mini frittatas are the perfect make-ahead breakfast! They keep well in the fridge for up to 2 days.
Provided by Jeanine Donofrio
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray.
- In a large bowl, whisk together the eggs, milk, garlic, dijon mustard, most of the dill (reserve a little for garnish), salt and pepper. Pour just a bit of the egg mixture into the bottom of each muffin cup. Divide the kale, tomatoes, scallions and feta into each cup then pour the remaining egg mixture on top.
- Bake for 20 to 22 minutes or until the eggs are set. Season with salt and pepper to taste and garnish with the remaining dill. Store any remaining frittatas in the fridge for up to 2 days.
MUFFIN PAN FRITTATAS
What an easy way to make eggs for a group.
Provided by OMARILYN
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
- Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
- Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 1.5 g, Cholesterol 103.7 mg, Fat 7 g, Fiber 0.3 g, Protein 6.1 g, SaturatedFat 3.1 g, Sodium 146.5 mg, Sugar 1.1 g
VEGGIE FRITTATA MUFFINS - LOW CARB
Great little muffins - like crustless quiches. The flavour of these ingredients together is great, however you could use different cheeses or vegetables if you wish.
Provided by Ozzzie
Categories Breakfast
Time 35m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees Celsius.
- Grease a 12 capacity muffin pan.
- Heat olive oil in pan.
- Add leek, zucchini, capsicum and spinach.
- Saute vegetables until just tender.
- Combine beaten eggs, feta, sour cream and parmesan in a large bowl.
- Add vegetables to egg mixture and mix well.
- Pour mix into greased muffin pans.
- Bake in oven for about 30 minuted or until set.
- If you wish you can brown muffins in pan under grill for a few minutes after baking.
Tips:
- Use a Variety of Vegetables: Experiment with different types of vegetables to create unique and flavorful frittatas. Some popular options include bell peppers, mushrooms, onions, spinach, and zucchini.
- Prep Your Vegetables: Before assembling your frittatas, make sure to properly clean and chop your vegetables. This will help ensure they cook evenly.
- Use a Non-Stick Muffin Tin: This will prevent your frittatas from sticking and make them easier to remove from the pan.
- Grease Your Muffin Tin: Even if you're using a non-stick muffin tin, it's still a good idea to grease it lightly with cooking spray or butter. This will help ensure your frittatas come out perfectly.
- Don't Overcook Your Frittatas: Overcooking will make them dry and tough. The frittatas are done when the eggs are set and the vegetables are tender.
- Let Your Frittatas Cool: Once they're done cooking, let your frittatas cool for a few minutes before serving. This will help them hold their shape.
- Serve with Your Favorite Toppings: Veggie frittatas are delicious on their own, but you can also serve them with your favorite toppings, such as salsa, guacamole, sour cream, or cheese.
Conclusion:
Veggie frittatas are a delicious and versatile low-carb breakfast or brunch option. They're easy to make and can be customized to your liking. With a variety of vegetables to choose from and endless topping possibilities, veggie frittatas are a great way to start your day or enjoy a satisfying meal at any time of day.
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