Incorporate veggies in your first meal of the day with these mini frittatas. They're a perfect way to use up leftovers from last night's dinner and boost your family's breakfast nutrition. Easy to reheat, they also make a tasty afternoon snack.
1 cup whole wheat pasta such as penne, farfalle or rotini
1 tablespoon extra-virgin olive oil
1 bunch (about 8 ounces) hearty greens such as kale, Swiss chard or spinach, thick stems removed and leaves shredded (about 4 cups)
Olive or canola spray oil
5 large eggs
1 cup low-fat milk
1/2 cup grated Pecorino Romano cheese
1/8 teaspoon grated nutmeg
Preheat the oven to 375°F. Prepare 2 (12-cup) mini muffin pans with spray oil.
Bring a large saucepan of salted water to a boil. Add pasta and cook until al dente, 8 to 11 minutes, depending on the type. Drain and coarsely chop.
Meanwhile, heat oil in a large skillet over medium-high heat. Add greens and cook, stirringoften, until wilted and bright green, 3 to 4 minutes. Transfer to a cutting board and finely chop.
In a medium bowl, whisk together eggs, milk, Pecorino Romano and nutmeg. Stir in chopped pasta and chopped greens until evenly blended. Fill the muffin cups. Bake about 25 minutes or until eggs are set and golden brown. Loosen poppers from the pan with a spatula and serve immediately. Refrigerate any leftover poppers in an airtight container and reheat in a 325°F oven until warmed through, about 10 minutes.
Per Serving: Serving size: 3 poppers, 160 calories (60 from fat), 7g total fat, 3g saturated fat, 120mg cholesterol, 190mg sodium, 15g carbohydrates, (2 g dietary fiber, 2g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.