skip-to-main-content
Donate
Why give?

Mom's mini frittatas

These little frittatas can be made ahead and warmed up in the microwave
6 servings / 30 min 

Prep 10 min / Cook 20 min 

Ingredients
  • 2 tsp (10 mL) canola oil
  • 4 green onion, thinly sliced
  • 1 orange or red bell pepper, diced
  • 1 tbsp (15 mL) chopped fresh dill or 3/4 tsp (4 mL) dried dillweed
  • 1/4 tsp (1 mL) fresh ground pepper
  • 3 eggs
  • 3 egg whites
  • 2 tbsp (25 mL) skim or 1% milk
  • 6 grape tomatoes, halved
  • 2 tbsp (25 mL) crumbled feta cheese
Directions
  1. In a small nonstick skillet, heat oil over medium heat. Cook onion and pepper for 3 minutes or until softened. Remove from heat and stir in dill and pepper; set aside.
  2. In a bowl, whisk together eggs and egg whites and milk until combined.
  3. Divide onion and pepper mixture among 6 lightly sprayed muffin tins. Pour and divide in egg mixture among muffin tins. Top each with 2 tomato halves and sprinkle with feta.
  4. Bake in 350° F (180° C) oven for about 20 minutes or until knife inserted in centre comes out clean.
Nutrition info per serving (1 of 6) 
  • Calories 80
  • Protein 6 g 
  • Total fat 4.5 g 
    Saturated fat 1.5 g 
    Cholesterol 95 mg 
  • Carbohydrates 3 g 
    Fibre 1 g 
    Sugars 2 g 
    Added sugars 0 g 
  • Sodium 100 mg 
  • Potassium 160 mg 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.