Meat and Veggie Mini Frittatas
- Preparing Time: 30 minutes
- Total Time: 55 minutes
- Served Person: 3
- 1/4 teaspoon salt
- black pepper to taste
- 1/2 teaspoon thyme
- 1/4 cup coconut milk
- 6 egg
- 2 ounces ground beef may use bacon, ham or sausage
- 2 scallions sliced
- 1/4 cup yellow squash shredded
- 1/4 cup red bell pepper
- Carbohydrate 2.35404166711404 g
- Cholesterol 12.8517838053333 mg
- Fat 6.92839814672923 g
- Fiber 0.639749980866909 g
- Protein 4.31754672984827 g
- Saturated Fat 4.68281368637541 g
- Serving Size 1 1 Serving (70g)
- Sodium 18.8689290549586 mg
- Sugar 1.71429168624713 g
- Trans Fat 0.680620340840989 g
- Calories 86 calories
Preheat oven to 350 F If using uncooked meat, cook in a skillet until done; all pink should be gone from ground meat, bacon should be crisp. Drain and set aside. Saute the vegetables along with the scallions and thyme in a bit of oil or cooking grease until just starting to soften. Set aside with the meat. Beat the eggs with the coconut milk, salt, and pepper, then add the meat and vegetables. Evenly distribute the mixture among 6 greased muffin cups. Bake for 15-20 minutes or until the center is solid. Let cool before eating. Can be frozen. Make-ahead directions: Flash freeze by setting the mini frittatas on a baking sheet overnight. The next day, individually wrap them and store in a freezer bag. Microwave for a couple minutes on high when ready to eat.
