Mini Spring Veggie and Avocado Frittatas Recipe
12 egg whites
1/4 cup 1% milk
2 Tbsp. I Can’t Believe It’s Not Butter!® Spread
1/2 tsp. salt
1/8 tsp. cracked black pepper
1 avocado, diced
1 cup baby spinach leaves, chopped
1/2 red bell pepper, diced
Preheat oven to 350°. Brush 12-cup muffin pan with additional I Can’t Believe It’s Not Butter!® Spread or line with paper liners; set aside.
Whisk egg whites, milk, melted Spread, salt and pepper in large bowl until blended. Stir in avocado, spinach and red pepper. Evenly spoon into prepared pan.
Bake 15 minutes or until set. Remove pan to wire rack and immediately remove frittatas from pan, using a butter knife to help release from the pan if needed. Place 2 frittatas on each of 6 plates and serve.