Mini Vegetable Frittatas
Brighten up your breakfast or brunch with these easy, flavorful Mini Vegetable Frittatas! This recipe combines protein-packed eggs, creamy milk, and a medley of fresh vegetables—like red bell peppers, zucchini, and baby spinach—sautéed to perfection and topped with shredded cheddar cheese for a burst of savory goodness. Cooked in a muffin tin for perfectly portioned servings, these frittatas are ideal for meal prepping, offering a delicious, portable option that's great for busy mornings. Ready in just 30 minutes, they’re gluten-free, customizable, and perfect for both adults and kids alike. Whether enjoyed fresh out of the oven or reheated throughout the week, these mini frittatas make healthy eating hassle-free and undeniably tasty.
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups red bell pepper, diced
- 0.5 cups zucchini, diced
- 0.5 cups baby spinach, chopped
- 0.5 cups shredded cheddar cheese
- 1 teaspoons olive oil
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin with non-stick cooking spray or olive oil.
In a medium skillet, heat the olive oil over medium heat. Add the diced red bell pepper and zucchini, and sauté for 3-4 minutes until slightly softened.
Add the chopped baby spinach to the skillet and cook for an additional 1-2 minutes until wilted. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Divide the sautéed vegetables evenly among the muffin cups, filling each about halfway.
Sprinkle shredded cheddar cheese evenly over the vegetables in each muffin cup.
Pour the egg mixture into each muffin cup, filling them almost to the top.
Carefully place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the frittatas are set and slightly golden on top.
Remove the muffin tin from the oven and allow the frittatas to cool for a few minutes before running a knife around the edges to release them.
Serve warm, or allow the frittatas to cool completely before storing them in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 3.1 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.7 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 117 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 196 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
