Name: Frittata Muffins (with video)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 Servings
Ingredients: vegetable oil: Non-stick cooking spray or 1 teaspoon of; olive oil: 2 teaspoons; leeks: 1/2 cup; red pepper: 1/2 cup; brie: 30g (6 teaspoons); basil: 1 tablespoon fresh; eggs: 5 extra large; black pepper: 1/8 teaspoon ground

Ingredients

Adjust Servings:

	Non-stick cooking spray or 1 teaspoon of vegetable oil
	2 teaspoons olive oil
	1/2 cup leeks washed and sliced
	1/2 cup red pepper diced

	30g (6 teaspoons) brie
	1 tablespoon fresh basil finely chopped

	5 extra large eggs
	1/8 teaspoon ground black pepper

Nutrient Analysis
PER SERVING: 1 muffin RENAL EXCHANGE: 1 Protein
Calories	116Kcal
Protein	7g
Carbohydrates	2g
Fibre	0.4g
Total Fat	9g
Saturated Fat	3g
Cholesterol	183mg
Sodium	94mg
Potassium	106mg
Phosphorus	77mg

Italy meets North America by making a traditional egg dish in a muffin tin. Enjoy a muffin as a high-protein snack or have two for a high-protein breakfast!

Tip: Leftover muffins can be kept in the refrigerator and reheated upon serving.

Frittata Muffins:
Downloadable/printer-friendly version

Ingredients

Non-stick cooking spray or 1 teaspoon of vegetable oil
2 teaspoons olive oil
1/2 cup leeks washed and sliced
1/2 cup red pepper diced
30g (6 teaspoons) brie
1 tablespoon fresh basil finely chopped
5 extra large eggs
1/8 teaspoon ground black pepper

Preparation

1 Done	Preheat oven to 350°F (conventional oven). Grease 6 muffin compartments with cooking spray or vegetable oil.
2 Done	Heat olive oil over medium heat in skillet. Add leeks and red pepper and sauté until tender. Divide vegetables among compartments.
3 Done	Place one teaspoon of brie into each muffin compartment and sprinkle with basil.
4 Done	Whisk the eggs and season them with black pepper. Pour them over the herbed vegetable and cheese mixture in each compartment.
5 Done	Bake the muffins for approximately 20 minutes or until the eggs are firm to the touch.