Low fat, relatively low carb (depending what you use as ‘filling’ of course!) And delicious served with my sugarfree Spice Tomato and Garlic Chutney posted yesterday!
Serves 4 (5 mini frittatas per person)
4 eggs, ¼ cup of milk, aromat/salt, black pepper = whisk together!
- Balsamic Roasted Red Onions
- Roasted Butternut
- Feta (or any other low fat cheese)
- Lean Ham
- Smoked Chicken
- Roasted Peppers
- Corn Kernels
- Fresh Herbs – basil, coriander, parsley
- Italian Herb mix
- Smoked Paprika
- Cayenne Pepper
- Lemon Pepper
I used Roasted Butternut, Roasted Yellow Peppers, Cherry tomatoes and Corn with fresh parsley and smoked paprika.
Spray muffin/quiche pan with non-stick spray. Place mixture of fillings (mix and match to your taste – I mixed it up a bit in different combinations) in shallow muffin/mini quiche pans. Pour egg and milk mixture over. Top with herbs and other seasonings.
Place in pre-heated oven (180C) and bake for about 8 minutes.
Quick and easy 🙂
This recipe was originally posted on my Blog “Life is Too Short To Eat Lettuce” https://tastehealthyum.wordpress.com/2015/01/01/mini-frittatas/