Petite Vegetable Frittatas

A healthy and delicious breakfast that’s ready in almost no time and can be prepped ahead? Meet your new bff… Petite Vegetable Frittatas!

Vegetable Frittatas from www.whatsgabycooking.com (@whatsgabycookin)

Back in the day I wasn’t really a breakfast person. Well, unless it came in the form of a jumbo double chocolate chip muffin from Costco!! Do you guys remember those? They still exist and it’s basically just chocolate cake in muffin form. They were best when heated up for 25 seconds so the chocolate chips just barely start to melt. Oh man, I can literally taste them just writing this. I’m just going to forget about the fact that they were about 2 billion calories each. Times have since changed and now I’m all about a healthy breakfast to kick off the day like these Petite Vegetable Frittatas!

Thomas and I go through these like whoa! I make them every few days and we just re-heat them every morning in a toaster oven. I’ve been known to dunk them in salsa, add a dollop of guacamole, or go back to my childhood ways and add a squirt of ketchup! They’re perfect because the last thing I want to do in the morning is make a mess of my clean kitchen! You can make them with any vegetables you have laying around your kitchen, add a touch of cheese and some fresh herbs and you have yourself a perfect breakfast!

Petite Vegetable Frittatas

Yield: Makes 12

Petite Vegetable Frittatas

Ingredients

  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, diced
  • 1 small onion, diced
  • 1 cup Parmesan cheese
  • 8 eggs, beaten together
  • 2 tbsp chives
  • salt and pepper to taste
  • olive oil for drizzling

Instructions

  1. Preheat oven to 350 degrees. In a large 10 inch skillet heat the olive oil over medium high heat. Sauté the diced zucchini, onion and red and yellow bell peppers for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sautéed vegetables to the bottom of a regular sized muffin pan.
  2. In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives and parmesan. Fill the remaining area in the muffin tin with the egg, gently stirring the ingredients together. Bake in the oven for 10-12 minutes until the eggs are completely set.
http://whatsgabycooking.com/petite-vegetable-frittatas/

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86 Comments

  1. Hey, Gaby, I just found your new site via foodbuzz. I don’t know how I lost touch but I subscribed to your new feed now! Those mini frittatas look absolutely scrumptious and so adorable!

  2. These look perfect for a quick breakfast! I bring breakfast to work every day, so this would work great for me. plus mike loves eggs! Can’t wait to try these. 🙂

  3. Yes, you sure do need to eat a great breakfast when training for a half marathon. Is it your first? Which one are you running? The 1/2 is a great length. Not too hard on the body, it gets you really strong in mind and physique. Perfect distance! (also clues you in to decide if you wanna run a full)
    Great recipe! Love the grab and go concept. My idea of fast food is something very healthy, tasty & homemade that I can grab from the fridge on a whim. This would be it!

  4. Great idea! Why didn’t I think of this? I usually rush out the door and eat my made-ahead oatmeal (with blueberries and walnuts) at work. I love oatmeal but I will add this variety to my usual routine.

  5. This sounds fantastic!! It is perfect to use all my vegetables I have sitting around for this recipe! Great pictures Gaby!

  6. This is such a fabulous idea! I sometimes want eggs for breakfast but don’t have time or don’t want to go through the trouble of making them… premade little frittatas would be perfect! I recently made mini quiche (which I haven’t gotten around to posting yet), but I feel like those would be a great breakfast option too… although not as easy as frittatas since you’d have to make crust. Love all the veggies you used in these too!

  7. Hi Gaby! What a great idea! I’m going to link to this on my Glamour magazine health and fitness blog, Vitamin G, tomorrow morning. I will give you attribution for the photo, of course (hope that’s OK!), and will hopefully send some traffic your way. My readers will love this! Yum! xo (Such a beautiful blog–I will be checking back regularly!).

  8. Hi Gaby!! These look delicious but, what is the serving size and, how many calories is a serving? I was also thinking about substituting some of the veggies. I love to make tomato, onion, and fresh jalapeno omelettes, I know tomatoes have lots of water in them but, i could probably squeeze the seeds out of the tomato before cooking right? Thanks!!

  9. Good simple recipe! How many minutes should I bake them for if I want to make these in regular sized muffin tins? Thanks!

    1. Doreen – I would bake them for about 15 minutes until the egg isn’t runny anymore. You could also broil them for the last 90 seconds to brown the top and cook all the egg!

  10. These look super. My only worry is that they taste toooo eggy. Do they? I personally don’t like my eggs runny in the least bit so are they relatively softer in the middle or do they hold themselves? I’m so tempted to try these anyway! 😀

  11. Hi there – i’ve been looking for new ideas for my other half, he works nightshift a lot & usually toasts rolls with cheese/ham etc for breakfast before he heads home in the morning but is gettin bored of this & well it’s not very healthy all the cheese!

    Sorry – i’m rattling on!! What i wanted to ask was how long these would keep in the fridge? Or can i freeze them? My brain has switched off!!

    Thanks in advance 🙂 they look amazing & i’ll be making them this weekend anyway to try!!

  12. Would I use muffin wrapers or just bake them bare? I can’t wait to bring this to a pot luck at work! Thanks for the great recipie!

  13. you are using parchment paper, how clever of you. Make a version of this often especially when company arrives…………easy!! BTW carmelized onion and hatch green chiles in this are to die for 😉

  14. I found these on Pintrest as well. OMG. These are are sooo yummy. I thought I would test them out before I make them for my MOPS small group tomorrow. I have to make a whole new batch because they will be gone by tonight by my pregnant self. Ooops!

  15. What are the cupcake pans lined with? And is that necessary? If you don’t line the cups, should you spray them with cooking spray? Thanks : )

  16. You can put anything you want in these. Fritata cheese is great! I split the batch & put different ingrediants in each half so I gat some variety since I am usually the only one eating them.

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