Vegetarian Frittata Muffins

Hello my dears. Sorry I've been a little absent, but university started back last Monday so I've been a touch busy. After spending the weekend out Ellen's way, cleaning and clearing out, i realized prepared snacks are the way to go. So tonight I decided to make a healthy tasty snack to take to uni, else I'll find myself without food, surrounded by junk, and frustrated (especially because tomorrow is a 6 hour day). So today's recipe is for miniature Vegetarian Frittata's.

Ingredients:
6 whole eggs
4 egg whites
1 yellow capsicum
1 baby red capsicum
1 bunch broccolini
1 large mushroom
1 birds eye chilli
1 handful basil
6 baby tomatoes
1 container of Coles pumpkin, carrot & sweet potato
Salt
Pepper

1. Bake the Coles veges according to instructions on the package
2. Whisk eggs in a bowl
3. Mix vegetables and Coles veges with eggs
4. Divide mixture equally into a muffin tin
5. Bake at 180 degrees celcius until firm and golden on top
6. Makes 12 decent sized frittata muffins

Stats:
66 calories each
Fat 2.5g
Protein 4.6g
Carbs 4.8g

This is a wonderfully versatile recipe that can be adjusted to suit just about anyone. You can add any vegetable you'd like, fish, tofu, sliced meats, cheese etc. Let me know of your successful adjustments :)

Petunia x