These frittatas are ridiculously easy, especially if you consider how elegant they look. I’ve served them numerous times to last-minute brunch guests . . . and on those mornings where I just needed a hot, high-protein breakfast without any fuss. Do note it’s important to let the frittatas rest a couple of minutes before serving. You need to give the egg a chance to set a bit before eating. Also, when crumbling goat cheese, it’s best that it’s cold (it’s not a bad idea to freeze it slightly). When goat cheese is room temperature or only slightly chilled, it’s softer and thus tends not to crumble well. Also, 16 large egg whites or 2 cups 100% liquid egg whites can be swapped in for the egg substitute if preferred. Add 2 large egg whites or 1/4 cup 100% liquid egg whites to each cup of the muffin tin, and then follow the instructions below.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°. Lightly mist 8 cups of a nonstick, standard muffin tin with spray.
Step 2
Pour the egg evenly among the prepared muffin cups, about 1/4 cup in each. Bake until almost set, 7 to 9 minutes. Sprinkle the goat cheese evenly over the tops, then continue baking for 8 to 10 minutes, or until the eggs are no longer runny and the cheese is slightly melted. Transfer the muffin tin to a cooling rack and allow the frittatas to set for 2 minutes. Using a butter knife, carefully lift the frittatas out of the tin and transfer them to serving plates. Serve immediately.
nutrition information
Step 3
Each (2-frittata) serving has:
Step 4
Calories: 89
Step 5
Protein: 14g
Step 6
Carbohydrates: 2g
Step 7
Fat: 2g
Step 8
Saturated Fat: 2g
Step 9
Cholesterol: 5mg
Step 10
Fiber: 0g
Step 11
Sodium: 289mg
