Vegetable Frittata Muffins

Eggs pack in the protein as heart-healthy mushrooms and red bell pepper slices add vitamin C to these miniature frittata muffins. Kids will have fun whisking the eggs together with cheddar cheese and transferring the batter to muffin cups in this adorable breakfast-for-dinner. This recipe comes to us from Joy Bauer of JoyBauer.com.

Ingredients:

• nonstick cooking spray, for preparing the muffin cups
• 1 tablespoon canola oil
• 1/2 yellow onion, diced
• 1 red bell pepper, diced
• 8 ounces button mushrooms, trimmed and sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 eggs
• 4 egg whites
• 1/2 cup skim milk
• 3/4 cup shredded, reduced-fat cheddar cheese
• 1/2 zucchini, diced

Directions:

Together: Preheat an oven to 350 degrees. Coat a 12-cup muffin pan with a generous layer of nonstick cooking spray.

Adult: Place the oil in a large skillet over medium heat. Add the onion, bell pepper and mushrooms to the skillet and sauté for 8-10 minutes, or until soft.

Kid: Whisk the eggs, egg whites and skim milk together in a large mixing bowl. Add the cheese, zucchini and sautéed mushroom mixture to the bowl. Mix, taking care to ensure ingredients are evenly distributed. Season the egg-veggie mixture with the ground pepper and salt.

Together: Pour 1/4-1/2 cup of the egg mixture into each muffin cup. Transfer to the oven and bake for 22-24 minutes, or until cooked through. Enjoy!