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    You are in: Home / Recipes / Veggie Frittata Muffins - Low Carb Recipe
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    Veggie Frittata Muffins - Low Carb

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on May 30, 2009

      I enjoyed the flavor of these muffins, but I had a problem with them sticking and losing their shape, which made them look less appealing.

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    • on October 09, 2008

      Ozzzie these were very good:) It has wonderful ingredients as is, but I can see endless possibilites for variations. I plan on making these ahead to take camping. I baked mine at 400 degrees. This recipe sure comes in handy for guests to reheat who get up earlier than we do. Microwave 2 with 2 muffins for about 1 minute and 40 seconds and you have an ultra easy breakfast. Next time I will add 3/4 teaspoon of black pepper (I love pepper) plus a dash of salt and there will be a next time! Made and enjoyed for the Zaar Chef Alphabet Soup Game.

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    • on January 15, 2008

      I made this with onion instead of leek, carrot in place of zucchini and broccoli in place of the spinach to accomodate DD's tastes. They were baked in a lightly greased nonstick muffin tin. I had no trouble getting them out of the tins. The muffins were delicious.

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    • on May 29, 2006

      Very tasty indeed. Mine stuck quite a bit to the muffin tins, which is unfortunate becase they did not keep their shape well once I was able to get them out. You did say to oil the muffin tins, though. Thanks for sharing this recipe. It was easy, tasty, and will give us plenty of leftovers to eat during the week.

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    • on May 29, 2006

      What a fantastic recipe! Fast to make, high in protein, and best of all, they freeze and re-heat really well in the microwave! I threw a couple in my lunchbox today with a salad for a quick and tasty lunch. I left out the parmesan cheese to cut down on the fat content, used mushroom instead of zucchini and red capsicum instead of green (what I had on-hand), plus threw some in some canned tuna I had left over. Delicious! And the variations are endless! I'm thinking along the lines of spinach, sundried tomato, mushroom and basil for my next batch. Thanks Ozzzie!

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    • on September 12, 2004

      These were easy to make and are a great on the go breakfast. Bagged with a couple of "lil' smokies" bagged and frozen, you can grab, nuke, and go. I ran out of leek, so I used a shallot instead, and my green pepper looked horrible, so I used some sliced fresh mushrooms that needed a home. Low carb, Low sodium, flavorful and easy to make . . .who could ask for more? Thanks Ozzzie for sharing!

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    Nutritional Facts for Veggie Frittata Muffins - Low Carb

    Serving Size: 1 (1046 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 88.4
     
    Calories from Fat 49
    55%
    Total Fat 5.4 g
    8%
    Saturated Fat 2.3 g
    11%
    Cholesterol 147.2 mg
    49%
    Sodium 126.0 mg
    5%
    Total Carbohydrate 3.1 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.1 g
    4%
    Protein 6.8 g
    13%

    The following items or measurements are not included:

    reduced-fat feta cheese

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