Low-Sodium Mini Frittatas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 175 C (350 F). Spray a muffin tin generously with non-stick cooking spray.

Step 2

Heat olive oil in a large sauté pan over medium-high heat. Add onions and garlic, and cook until fragrant, about 1 minute. Add zucchini and season with pepper and half of the salt-free seasoning. Cook until

Step 3

zucchini is browned on both sides, about 5 to 7 minutes.

Step 4

Whisk eggs, yogourt and the rest of the salt-free seasoning in a large bowl. Stir in 113 g (1 cup) cheese. Divide the zucchini evenly among the muffin tin cups. Use a ladle to pour the egg mixture over the zucchini. Top the frittatas with the remaining 57 g (½ cup) cheese. Bake for 20 to 25 minutes, or until the frittatas are set.