Morning Cupcake Frittata

With just 150 calories, this easy- to- prepare in real time or by batch is power packed with protein, Vitamins A, C, D, biotin, calcium, potassium and choline—good for the body and mind, energy, toning and recovery from exercise.​

Serves 4 - 6

Ingredients:

¼ c mixed bell peppers your color choice, the more the merrier! Yellow, Red, Orange, Green
1 cups spinach- finely chopped
1/8 cup finely diced purple onion
1 tsp minced bottled smoked, or fresh roasted garlic
¼ cup shredded low fat mozzarella or almond cheese
1 large eggs, ¼ cup egg whites
Cupcake paper cups
2 Tbls flour
Organic spray oil

Method:

1. Preheat oven to 325 degrees.

2. Place paper cupcake holders in tin. Spray with baker’s spray-combo of oil and flour or spray with canola spray and dust with all-purpose flour.

3. Spray sauté pan with organic vegetable spray and heat pan until a water drop dances.

4. Sauté onions & bell peppers until slightly soft al dente about 2-5 minutes stirring constantly with wooden spoon. Add minced garlic and cook another 30 seconds.

5. Mixed with raw spinach in bowl, allow mixture to cool.

6. Whisk eggs and egg whites. Add cheese to mix. Combine with vegetables.

7. Pour evenly into muffin cups.

8. Bake about 20 minutes until tops are slightly firm, slightly brown.

9. Remove from oven, enjoy with fresh salad greens tomatoes or fruits or store in refrigerator for 3-4 days to grab and go for post class snack or lunch accompaniment to fresh salad.