Vegetable Frittata MuffinYour kids will love the fun presentation of these individual
Vegetable Frittata Muffins. Sauté chopped onion, bell pepper, and mushrooms in a skillet coated with oil spray until soft. In a large mixing bowl, whisk together four eggs, four egg whites, and ½ cup of skim milk. Sprinkle in reduced fat cheese, chopped zucchini, the sautéed vegetables, a dash of kosher salt and pepper and mix thoroughly. Pour the mixture into a standard 12-cup muffin pan well-coated with oil spray and bake in the oven at 350 degrees. (Tip: My son Cole likes to spice up these breakfast muffins with a dash of hot sauce!)