Mini Vegetable Frittatas

Mini Vegetable Frittatas

Table of Contents

Mini Vegetable Frittatas are a colorful, protein-packed breakfast or snack that’s as convenient as it is delicious. Baked in muffin tins, these bite-sized frittatas are filled with fresh vegetables, eggs, and cheese, making them perfect for meal prep or on-the-go mornings. They’re versatile, easy to customize with your favorite veggies, and great for using up leftovers in the fridge.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Ingredients:

6 large eggs

1/2 cup milk

1/2 cup shredded feta cheese

1/4 cup diced bell peppers (red, green, or yellow)

1/4 cup diced tomatoes

1/4 cup chopped spinach or kale

1/4 cup diced onions

1/4 cup black olives, chopped (optional)

Salt and pepper, to taste

Olive oil spray

Instructions:

Preheat oven to 350°F (175°C). Grease a muffin tin with olive oil spray or butter.

Prepare the egg mixture:

In a large bowl, whisk together the eggs and milk. Add salt and pepper to taste.

Add the vegetables:

Stir in the bell peppers, tomatoes, spinach, onions, olives, and half of the shredded cheese. Mix well.

Fill the muffin tin:

Pour the egg and vegetable mixture evenly into each muffin cup, filling them about 3/4 of the way.

Bake:

Bake in the preheated oven for 18-20 minutes or until the frittatas are set and lightly golden on top.

Cool and serve:

Allow them to cool slightly before removing from the muffin tin. Garnish with additional herbs if desired.

See also  Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries

Tips & Tricks 

Prevent Sticking:

Use silicone muffin liners or generously grease the muffin tin with non-stick spray to ensure easy removal.

Even Cooking:

Chop vegetables into small, uniform pieces so they cook evenly within the frittatas.

Pre-Cook Veggies:

Sauté watery vegetables like mushrooms, spinach, or zucchini before adding them to prevent excess moisture.

Egg Mixture Tip:

Beat the eggs thoroughly with a splash of milk or cream for a fluffier texture.

Flavor Boost:

Add fresh herbs like parsley, chives, or basil for extra flavor, or a pinch of chili flakes for heat.

Make-Ahead Friendly:

These frittatas can be refrigerated for up to 4 days or frozen for up to 2 months. Just reheat in the microwave for a quick meal.

Nutrition Facts (Per Frittata, based on 12 mini frittatas)

Calories: 70-90 kcal

Protein: 5-7 g

Carbohydrates: 2-4 g

Fiber: 0.5-1 g

Sugar: 1-2 g (from veggies)

Fat: 4-6 g

Saturated Fat: 1-2 g

Cholesterol: 80-100 mg

Sodium: 150-200 mg (varies with cheese and seasoning)