Mediterranean Frittata Muffins {Low Fat}

These Mediterranean Frittata Muffins are finger food at its best.

This will probably become your new go to finger food.

These little tasty bites are easy to make.  They’re just as tasty at room temp or cold as they are right out of the oven and they freeze well.

Your kids will like them too.  They’re just the right size for little hands.

Bonus – they’re full of good for you ingredients.

So what’s in them?

Spinach.

Parsley.

Caramelized red bell pepper.

Caramelized onion.

Olives.

Feta cheese.

Yogurt.

Yes, you read it right.  I added just 1 tablespoon of plain yogurt.  The yogurt added a silky creaminess.  Love it.  Go ahead and use greek yogurt if that’s what you have on hand.

All mixed in with 1 whole egg and 4 egg whites.

Using only 1 whole egg kept the fat content on the low side.  Another bonus.

This just keeps getting better.

They took about 20 minutes to bake.

I caramelized the red bell pepper and onions.  Caramelizing deepens the flavor and gives it a nutty note.  A nice addition to the flavor of these frittata muffins.

When I say caramelized, I didn’t cook them for a super long time.  It was just about 7 minutes so they were starting to caramelize.  They were just starting to brown.

My recipe made 6 muffins.  You can of course double the ingredients with ease.

Baking them in a mini muffin tin will be fun too.  Especially for a girls night.  Or for Mother’s day tea.  How ’bout a baby shower or a bridal shower?  The possibilities are endless

Oh, I’m sure they’ll be a hit at your Super Bowl party and your awards night party.

My Mr.  He liked them a lot.  A lot.

Mediterranean Frittata Muffins {Low Fat}

Ingredients

• 1 whole egg
• 4 egg whites
• ¾ teaspoon salt (divided)
• ¼ teaspoon ground black pepper
• ¼ cup each of the chopped vegetables/herbs – parsley, spinach, red bell pepper, onions
• 2 tablespoons chopped olives
• 1 tablespoon yogurt (greek is fine)
• Olive oil or butter to sauté the onion and pepper

Instructions

1. Preheat oven to 350
2. Spray a 6 cup muffin tin with cooking spray. Set aside.
3. In a small skillet sauté the onion and pepper until the edges are browned/caramelized. Add ¼ teaspoon of salt during the cooking. Set aside and let cool.
4. In a medium bowl beat the eggs with a hand mixer until starting to foam.
5. Scoop in the yogurt and beat some more until blended. It will be lumpy. That’s ok.
6. Mix in the vegetables and parsley.
7. Using a ¼ cup measuring cup scoop the mixture into the muffin tin.
8. Bake for 20 minutes or until the center is firm.
9. Enjoy!