These tasty muffins can be used as a side to your favorite pasta dish or on their own at Sunday morning brunch.
- ½ cup Original Bisquick mix
- ½ cup Skim Milk
- 2 eggs
- ¼ teaspoon salt
- ½ tsp ground thyme
- 1 cup shredded Italian blend cheese
- 1 cup fat free feta crumbles
- 1 cup tomato, diced (about 1 small tomato)
- 1 tsp olive oil
- 2 cups spinach
In a hot pan, combine spinach and olive oil. Cover and wilt the spinach. Add diced tomatoes.
In a large bowl whisk together Biquick, milk, and eggs. Add feta and Italian blend cheeses, mix.
Spray a 12-ct muffin tin with non-stick spray. Spoon in 1 tsp Bisquick Mix, then ¼ cup tomato and spinach blend, and top with another tsp or 2 of Bisquick mix. Muffin tins should be ¾ full.
Bake frittata muffins at 375*F for ~20 minutes, check, continue for another 5-7 minutes if needed. Cooking times may vary, but the muffins will be golden in color and should have an internal temperature of 155*F when done.
Additional Varieties: In a skillet, caramelize diced onions, add cubed boneless skinless chicken breast and ¾ cup low sodium chicken broth. Cook until chicken is done and most of the liquid is gone. Use in place of or in addition to spinach and tomato mixture.
Nutrition Facts* (makes 9 muffins)
– Per Muffin: Calories: 115, Carbs: 9g, Fat 5g, Protein:7g
*Approximate values obtained from MyFitnessPal
Recipes developed by: Amanda E Kruse RD, CD
Photo Credit: http://www.claudettewadsworth.com.au/blog/index.php