Muffin Tin Veggie Frittatas

4 servings

Muffin Tin Veggie Frittatas make breakfast easy with the bonus of 4 different veggies to help you jump start your produce intake for the day. And the secret ingredient to help lower the sodium by 25% is MSG!


  • 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


  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.

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