Zucchini Mushroom Frittatas w/ Siracha

mushroom frit 

Enjoy these frittatas while they are hot or store in fridge and enjoy as a snack or a salad topper. 

GLUTEN FREE . HIGH IN PROTEIN.

Zucchini Mushroom Frittatas
Yields 12
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 3 eggs
  2. 1 cup egg whites
  3. 2 tsp olive oil
  4. ½ cup milk
  5. ½ cup low fat cottage cheese
  6. 1/4 cup brown rice flour
  7. 1 cup onion, chopped
  8. 1 small zucchini, chopped
  9. 1 cup mushrooms, chopped
  10. ½ tsp garlic powder
  11. ½ tsp dried oregano
  12. ½ tsp dried dill
  13. dash of salt & pepper
  14. park skim mozzarella cheese to sprinkle on top
  15. siracha hot sauce
Instructions
  1. Preheat oven to 350 degrees F and grease a non-stick 12 muffin tin. Make sure to cover the bottom and sides with oil so that the mixture does not stick.
  2. On medium heat saute veggies in olive oil for 5 minutes.
  3. In a large mixing bowl, whisk eggs, egg whites, cottage cheese & milk. Whisk in rice flour, garlic powder, oregano, dill, salt & pepper. Add in sauted veggies, and mix.
  4. Fill each muffin with egg mixture 3/4 full and sprinkle mozzarella cheese on top (optional). Bake for 20 mins and then broil until golden brown crust appears (optional).
  5. Remove from the oven and let cool (5-10 minutes).
  6. Using a rubber spatula, loosen the egg muffins from the muffin cups and slide onto a platter.
  7. Top with siracha!
I Hart Nutrition http://ihartnutrition.com/

 

 

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