Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Beverages | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 eggs
- 85 mL (⅓ cup) skim milk or unsweetened fortified plant-based beverages
- 2 mL (½ tsp) salt
- 2 mL (½ tsp) pepper
- 2 tomatoes, diced
- 5 mL (1 tsp) dried basil
- 125 mL (½ cup) grated lower fat mozzarella cheese
Directions
Preheat the oven to 200 °C (400 °F). Lightly spray or paper-line 6 muffin tins.
In a large bowl, whisk together eggs, milk, salt and pepper. Add tomatoes and basil and whisk well.
Using a 125 mL (½ cup) measuring cup, scoop batter into muffin tins until divided evenly. Add 15 mL (1 tbsp) of grated cheese on top of each frittata.
Cook frittatas in the oven for about 15 minutes. Use a digital food thermometer to check that the eggs have reached an internal temperature of 74 °C (165 °F).
Let cool for 3 to 5 minutes before removing from muffin tins.