4egg whitesor 3 additional whole eggs, if you prefer
1/2teaspoonkosher salt
1/4teaspoonfreshly ground pepper
1/4teaspoongarlic powder
3slicesbacon
1/8cupsmall diced onion
1/4cupsmall diced tomatoseeds removed
1/4cupshredded or small diced zucchini
1/4cupfinely grated cheeseI used asiago, but use any hard cheese you prefer
4leavesfresh basiltorn
Instructions
Preheat oven to 350 degrees F.
In a medium bowl, beat together egg and egg whites/whole eggs. Add salt, pepper and garlic powder.
Coat 6 cups of a muffin tin with cooking spray and set aside.
In a frying pan set to medium high heat, cook bacon for 4 minutes per side. Place strips on a paper towel lined cutting board. Let bacon cool then chop into small pieces.
Divide chopped bacon, onion, tomato and zucchini between the muffin tins. Top each muffin cup with the beaten eggs.
Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
Remove pan from oven and top frittatas with grated cheese and basil. Let cool for about 5 minutes before running a small knife alongside each frittata to release it from the pan. Serve warm.
Enjoy!
Notes
Tip: Keep refrigerated for up to 4 days. To reheat two at a time, microwave on high for 30 seconds.