Low-Calorie Egg White Frittata Muffins
Ready in 35 min. Breakfast recipe. Protein-packed, make-ahead breakfast for busy weeks. Get step-by-step instructions, nutrition info, and tips on PlateIQ.
Instructions
Step 1
Preheat oven to 190°C (375°F). Lightly spray a 12-cup muffin tin with cooking spray.
Step 2
In a medium bowl, combine bell peppers, spinach, red onion, mushrooms, cherry tomatoes, and fresh dill. Mix well.
Step 3
Divide the vegetable mixture evenly among the 12 muffin cups, filling each about 2/3 full.
Step 4
Sprinkle crumbled feta cheese evenly over the vegetables in each cup.
Step 5
In a large measuring cup or bowl, whisk together egg whites, garlic powder, black pepper, and salt (if using) until well combined.
Step 6
Carefully pour the egg white mixture over the vegetables in each muffin cup, filling almost to the top but leaving about 1/4 inch space.
Step 7
Bake for 18-20 minutes, or until the tops are set and lightly golden, and a toothpick inserted comes out clean.
Step 8
Remove from oven and let cool in the tin for 5 minutes. Then run a knife around the edges and transfer to a wire rack to cool completely.
Step 9
Once cooled, store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
