Paleo Veggie Frittata Muffins
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Here’s the introduction for “Paleo Veggie Frittata Muffins,” written in an engaging, humorous tone for women, with short, readable sentences and appropriate use of related terms:
Paleo Veggie Frittata Muffins
This Paleo Veggie Frittata Muffin recipe is a delicious, easy-to-make option for a healthy breakfast or snack. Perfect for meal prep, these muffins are packed with veggies and wholesome, protein-filled goodness.
Ingredients
- 1 cup spinach chopped
- 1/2 cup bell pepper diced
- 1/2 cup zucchini grated
- 1/2 cup mushrooms sliced
- 1/2 cup red onion diced
- 8 large eggs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup nutritional yeast optional, for a cheesy flavor
- Fresh herbs for garnish optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
- Heat olive oil in a pan and sauté spinach, bell pepper, zucchini, mushrooms, and onion for 5 minutes or until softened. Let it cool slightly.
- In a large mixing bowl, whisk the eggs and add garlic powder, salt, pepper, and nutritional yeast.
- Add the sautéed veggies to the egg mixture and mix until everything is well combined.
- Pour the mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 20 minutes, or until the muffins are golden and firm to the touch.
- Let the muffins cool slightly before removing them from the tin.
- Serve warm or store in the fridge for later.
Notes
Nutritional Information (Per Serving):
- Calories: 95
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Vitamin A: 25%
- Vitamin C: 20%
- Vitamin B12: 8%
- Iron: 10%
- Calcium: 4%
- Add a dash of hot sauce to each muffin for a little kick.
- These muffins freeze well for up to 3 months—great for meal prep.
- You can swap out the veggies based on what’s in season or what you have on hand. Keep it fresh!
