A tasty and highly nutritious, low-calorie vegetarian snack
8 large / 240ml egg whites
4 whole eggs
250g tub of light cream cheese (optional)
2 tsp veggie stock
2 Tbsp coconut flour
2 tsp dijon mustard
2 Tbsp each of dill and parsley, finely chopped
¼ tsp chilli powder
Black pepper to taste
1 small leek or onion, finely chopped
1 medium zucchini (approx. 230g) finely chopped or grated
150g mushrooms, finely chopped
1 large red capsicum, finely chopped
75g or 3 Tbsp crumbled goat cheese or feta
- Preheat oven to 180 degrees celcius / gas mark 4.
- Blend the egg whites, eggs, light cream cheese, stock, coconut flour, mustard and seasonings.
- Add the chopped vegetables and cheese to the egg mix and stir to combine.
- Pour mixture into oven proof silicon muffin pans and bake for 25-30 minutes or until golden brown. Serve with a fresh salad, or wrap each frittata in foil for a portable snack.
Makes: 18 mini frittatas
Nutritional Info (per frittata):