SERVES 6
INGREDIENTS:
coconut oil nonstick cooking spray
8 eggs
½ teaspoon salt
pinch of pepper
2 cups broccoli slaw (shredded broccoli, usually sold preshredded)
½ cup chopped red bell pepper
½ cup walnuts, finely chopped
PREPARATION:
1. Heat oven to 350 degrees F, and coat a twelve-muffin tin with coconut oil cooking spray. Silicone muffin pans also work really well in this recipe and need no cooking spray.
2. Whisk together the eggs, salt, and pepper.
3. Stir in the broccoli slaw, bell pepper, and walnuts.
4. Divide mixture evenly in the prepared muffin tin.
5. Bake for 20 minutes or until eggs are set.
NOTE: This recipe can be halved and cooked in the microwave in a pinch. Use individual microwave-safe soufflé bowls or small microwave-safe cups. Microwave for about 1 minute each or until the egg is set.
NOTE: Using muffin papers as shown is an option for making these simple frittatas look elegant while ensuring they don’t stick to the pan.
NUTRITIONAL INFORMATION PER SERVING: 92.3 calories, 5.9g protein, 3.3g carbohydrates, 1.7g fiber, 1.7g sugar, 6.5g fat, 1.4g saturated fat, 124.0mg cholesterol, 155.5mg sodium