Kaye’s Muffin Frittata’s:

This is an exceptional way to cook and enjoy eggs after gastric bypass sugery. Each muffin is one protein packed serving with gently sauted vegetables that are flavorful and easy on the bariatric stomach.

Ingredients:

2 cups chopped vegetables*
1 teaspoon cooking oil
12 eggs
½ cup milk (soy milk can be used)
1 tablespoon flour
salt & pepper to taste
1 tomato chopped or sliced
¼ cup shredded cheese
non-stick cooking spray

Preheat the oven to 325 degrees & spray a 12-cup muffin pan with non-stick spray. Set aside.

Chop enough vegetables to equal 2 cups. (*I used onion, celery, carrots and mushrooms. Other vegetables that would be good: broccoli, spinach, zucchini, yellow squash, bell peppers – any combination you like or have available.)

Heat a skillet over medium heat and add the olive oil. Add the vegetable mixture and sauté until vegetables are soft. Divide the mixture among the 12 muffin cups.

Break the eggs into a large bowl and whisk. Add the milk and flour, salt and pepper whisk some more. Pour the egg mixture into the muffin pan filling each cup ¾ full. Bake in 325 degree oven for 25 minutes, frittatas will rise. Remove from oven and set oven to broil. Top each muffin frittata with tomato (sliced or chopped) and a sprinkle of cheese. Place under broiler until cheese melts.

Let the muffins sit for a few minutes then remove them from the pan with a fork. One muffin is one serving.

Enjoy!