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.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Lightly grease a 12-cup muffin tin with non-stick cooking spray or olive oil.

Step 3

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.

Step 4

Add the chopped baby spinach to the skillet and cook for an additional 1-2 minutes until wilted. Remove from heat and set aside.

Step 5

In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Step 6

Divide the sautéed vegetables evenly among the muffin cups, filling each about halfway.

Step 7

Sprinkle shredded cheddar cheese evenly over the vegetables in each muffin cup.

Step 8

Pour the egg mixture into each muffin cup, filling them almost to the top.

Step 9

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.

Step 10

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.

Step 11

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

Serving size	663.8 grams (663.8g)

Amount per serving	% Daily Value*
Calories	866

Total Fat 62.90g	81%
Saturated Fat 24.50g	123%
Polyunsaturated Fat 1.40g
Cholesterol 1182mg	394%
Sodium 2029mg	88%
Total Carbohydrate 17.00g	6%
Dietary Fiber 3.60g	13%
Total Sugars 9.70g
Protein 57.00g	114%

Vitamin D 273IU	1364%
Calcium 708mg	54%
Iron 7mg	39%
Potassium 1166mg	25%

*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.

Source of Calories

Fat: 65.7%

Protein: 26.4%

Carbs: 7.9%