Muffin Pan Frittata

Posted 10/21/2014 | By HealthCorps

A recent study looked at different types of vegetarian diets followed by people in India, and the risk of developing diabetes. The study, part of a three year program called the National Family Health Survey (2005-2006), looked at various vegetarian-based diets – vegan, lacto-vegetarian, lacto-ovo vegetarian, pesco-vegetarian, semi-vegetarian (occasional meat consumption), and non-vegetarian or meat eaters.  The groups were then evaluated for rates of diabetes and also for weight or BMI (body mass index) patterns.

Mean BMI was lowest in the pesco-vegetarians and vegans and highest in the lacto-ovo vegetarians and lacto-vegetarians.  When it came to rates of diabetes, lacto, lacto-ovo, and semi-vegetarians had the lowest rates of diabetes. Researchers hope that the findings may help to address the growing rates of diabetes and obesity in India.

Today’s Tasty Tuesday highlights egg substitutes, lower in cholesterol, and offers an easy lacto-ovo vegetarian dish.

Muffin Pan Frittata


  • 1 eight ounce package of turkey bacon, cooked per package directions and then cut into small pieces
  • ½ cup each diced red peppers, diced green peppers, diced mushroom pieces, diced zucchini
  • 1/3 cup diced scallions
  • 2 cups egg substitute
  • ¼ cup of non-fat milk
  • Olive oil cooking spray
  • 1 tablespoon of chopped fresh Italian parsley
  • 1 cup of shredded low fat cheese
  • Muffin tin with 12 slots


  • Heat oven to 350 degrees
  • Spray a skillet with the olive oil spray and sauté the peppers, mushrooms, zucchini for about five minutes
  • In a bowl, whisk the egg substitute, milk and Italian parsley. Mix in the cooked veggies, diced scallions and toss well. Pour mixture evenly into muffin tin slots so that they are three quarters full. Bake 20 minutes or until they appear firm and well set.
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