A healthy and delicious breakfast that's ready in almost no time and can be prepped ahead? Meet your new bff... Petite Vegetable Frittatas! Press play to see how easy these are!
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! But wait! If you're looking for another variation of this recipe, check out my easy and delicious Zucchini Feta Frittatas. Trust me!
Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here
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 tablespoon chives
- salt and pepper to taste
- olive oil for drizzling
Instructions
- 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.
- Spray a regular sized muffin pan with a non-stick spray.
- Add the sautéed vegetables to the bottom of a regular sized muffin pan.
- 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.
Notes
Nutrition Information
these are such a great idea!
Perfect little lovelies to toss to the kids as they sprint out the door in the mad dash for school. And so many options! THX for the post.
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 😉
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!
Um, GORGEOUS! Holy food styling! This one's a cover photo.
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!!
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! 😀
Good simple recipe! How many minutes should I bake them for if I want to make these in regular sized muffin tins? Thanks!
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!
Excellent idea! I hate fixing breakfast, so this will be a perfect make ahead sort of thing!!
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!!
Can you use Egg Beaters? These sound delicious!!
Jules - YES!! You can totally use egg beaters, or egg whites! Whatever you prefer!
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!).
Lovely photos-and what a perfect idea for a grab and go breakfast!
Love how these are packaged so perfectly 🙂 Beautiful recipe!
I am a big breakfast lover but have a hard time having eggs for breakfast. I think that these frittatas would be perfect for my children, with a side of Ratatouille.