Petite Vegetable Frittatas

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Total Time:

Difficulty:

Easy

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!

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

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

Gaby
4.8 from 6 votes

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
 

  • 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.
  • 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.

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133 comments

  1. DIY Baby Shower Menu – What's Gaby Cooking

    […] and/or Frittatas – something egg based to give everyone some […]

  2. Meredith

    5 stars
    I love this recipe! It’s great on its own or I use it as inspiration when I’m cleaning out the fridge. They hold up well (freezer too) and are great meal prep for the week.

  3. Sharie Montgomery

    4 stars
    Loved that you could freeze these and they were great for when you have house guests.

    • Lauren

      Any substitute recommendation for the Parmesan cheese or think it would be fine with out it due to an allergy?

    • Gaby

      I wish I knew the brand – it was from a commercial kitchen store! Nothing fancy

  4. Gina Macdonald

    How do you reheat these?? Wouldn’t the microwave make them rubbery? Thanks in advance!

  5. Micchelle

    Can’t wait to try these! Are they 1 per serving? Do you have the nutritional values on these?
    Thanks!

    • Gaby

      I do 3-4 per serving and no we dont do nutritional info yet!

  6. Betty

    5 stars
    Tasty and great to have breakfast already in my refrigerator for the week.

  7. Nikki Exton

    5 stars
    Love theses, so tasty. In the video it looked like you placed you muffin tin on a hot stone or baking tray? Is that Recomended?
    Thanks. Love your recipe’s

  8. Yvonne

    5 stars
    I have made this recipe many times and vary it from time to time….changing the veggies and/or the the type of cheese. They look beautiful at the end of their baking time, but often “fall” after being out of the oven. I often have wondered if you know if there is a reason for this.

  9. K

    What magic makes these pop out of the tin? I’ve tried everything and have now resorted to a silicone tray. Yours look great though….so what am I missing?!?!

    • Gaby

      i use gold touch sheet pans from williams sonoma that are incredible and very non-stick