Vegetable Frittata Muffins

This recipe comes to us from Joy Bauer of and Kids Cook Monday


Eggs pack in the protein as heart-healthy mushrooms and red bell pepper slices add vitamin C to these miniature frittata muffins. Kids will have fun whisking the eggs together with cheddar cheese and transferring the batter to muffin cups in this adorable breakfast-for-dinner.

Ages 12-15

Serves 12


Non-stick cooking spray, for preparing the muffin cups
1 tablespoon canola oil
1/2 yellow onion, diced
1 red bell pepper, diced
8 ounces button mushrooms, trimmed and sliced
1/2 teaspoon salt
1/4 black pepper
4 eggs
4 egg whites
1/2 skim milk
3/4 cup shredded, reduced-fat cheddar cheese
1/2 zucchini, diced


Together: Preheat an oven to 350 degrees. Coat a 12-cup muffin pan with a generous layer of nonstick cooking spray.

Adult: Place the oil in a large skillet over medium heat. Add the onion, bell pepper and mushrooms to the skillet and sauté for 8-10 minutes, or until soft.

Kid: Whisk the eggs, egg whites and skim milk together in a large mixing bowl. Add the cheese, zucchini and sautéed mushroom mixture to the bowl. Mix, taking care to ensure ingredients are evenly distributed. Season the egg-veggie mixture with the ground pepper and salt.

Together: Pour 1/4-1/2 cup of the egg mixture into each muffin cup. Transfer to the oven and bake for 22-24 minutes, or until cooked through. Enjoy!

Nutritional Info:

65 Calories, 4 grams fat, 1 gram saturated fat, 75 mg cholesterol, 110 mg sodium, 3 g carbohydrate, 1 g dietary fiber, 6 g protein.


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