Description
Mini Veggie Frittatas are a quick and healthy recipe packed with vegetables and protein, perfect for breakfast or a snack.
Ingredients
Scale
- 4 large eggs
- 1/4 cup milk
- 1/2 cup bell peppers, diced (any color)
- 1/2 cup spinach, chopped
- 1/4 cup onion, finely chopped
- 1/2 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- Cooking spray or olive oil for greasing
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Stir in the diced bell peppers, chopped spinach, onion, shredded cheese, salt, and pepper. Mix until all ingredients are evenly distributed.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the frittatas are set and lightly golden on top.
- Allow to cool for a few minutes before carefully removing the frittatas from the muffin tin.
Notes
- For a spicy kick, add diced jalapeños or a sprinkle of red pepper flakes to the egg mixture.
- You can also substitute the veggies with any leftovers you have, such as zucchini or mushrooms, for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frittata
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 210mg