Muffin Tin Veggie Frittatas

Ingredients

• ½ red bell pepper, diced
• 3 medium/large white mushrooms, diced
• ½ medium onion, diced
• a few fresh spinach leaves, ripped
• 1 tbsp olive oil
• 6 eggs
• ½ cup liquid egg whites (4 whites)
• ¼ cup 1% milk
• 1/8 tsp AJI-NO-MOTO® (MSG)
• ¼ tsp table salt
• ¼ tsp black pepper
• 3 ounces (100g) reduced fat (2%) shredded Mexican or cheddar cheese, divided

Directions

1. Heat a skillet on medium/high heat, add olive oil and sauté peppers, mushrooms and onions until soft, about 10-12 minutes.

2. Add spinach and stir until wilted.

3. Remove veggies from heat as set aside.

4. Preheat oven to 180℃/350℉.

5. Combine eggs, whites, milk, AJI-NO-MOTO® (Ac’cent), salt and pepper in a medium bowl and whisk to combine.

6. Stir in 2/3 of the cheese and veggies.

7. Grease muffin tins well with oil.

8. Pour egg mixture into tins (about 1/3 cup each). Top with remaining cheese.

9. Bake for about 18-20 minutes until set, do not overcook.

10. Remove from oven and let sit for a few minutes.

11. Remove frittatas and place on a rack to cool.

12. Refrigerate and reheat leftovers to enjoy for up to 5 days.