These individual breakfast frittatas are the perfect make-ahead grab-and-go protein breakfast.

Ingredients

6 eggs*
½ cup of milk
¼ tsp each of salt and pepper
½ cup shredded light Cheddar cheese
¼ cup finely diced green onions
2 plum tomatoes, seeded and chopped
1 tbsp chopped fresh parsley

Directions

1. Preheat oven to 350°. Spray muffin tin with cooking oil or lightly grease.
2.  In a bowl, whisk eggs with milk, salt and pepper.
3. Stir in cheese, onions, tomatoes and parsley.
4. Pour equal amounts of egg mixture into 9 muffin cups.
5. Place in center of preheated oven and bake for 17 to 20 minutes, or until set in the center.
6. Cool in the pan set on a rack for 10 minutes. Using a blunt knife, loosen frittatas all around and lift out. Cool to room temperature before wrapping individually inplastic wrap forstorage. They can be stored in a refrigerator for up to three days. Reheat on medium for approximately 1 minute before eating.

Allowances

1 frittata round = ½ protein (group 6)

*Egg substitutes may be used