Petite Vegetable Frittatas

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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 (@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!


Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here

Petite Vegetable Frittatas

4.7 from 10 votes
A healthy and delicious breakfast that’s ready in almost no time and can be prepped ahead? Meet your new bff… Petite Vegetable Frittatas! 
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine Italian
Servings 12 petite frittatas


  • 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


  • 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.


Use your favorite veggies. Just make sure and sauté them first to release excess moisture.

Nutrition Information

Calories: 86kcal | Carbohydrates: 3g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 181mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 608IU | Vitamin C: 35mg | Calcium: 122mg | Iron: 1mg



    1. let cool to room temp, then keep in an airtight container in the fridge. Then pop them in a microwave or toaster oven to re-heat before eating!

  1. These are great and easy to make to have breakfast ready for the week, I enjoy mine with hot sauce and avocado slices!

  2. These are divine and full of protein ❤️ I’m always looking for protein and something other than scrambled or fried

  3. Outstanding. Love the small, on-the-go bites. I mixed 1 less pepper but added chopped spinach. They’re good with a slice of tomato which I assume one could add to recipe. Thanks!

  4. Okay, but you don’t need to bother with the muffin pan. Just double the recipe and bake at 425 degrees for 20-25 minutes in a 9×12 or similar baking dish. I use Pyrex and oil it first. When done, cut into squares like you would brownies. Then freeze or refrigerate and use just as you would the muffin-style ones. Less cleanup. More frittata. As for the veggies, I tend to sauté first. Then I can use tomatoes, mushrooms or other “wet” veggies. After sautéing, I usually wind up with about 4 cubes of cooked veggies to 10 eggs and two cups of shredded cheese.

  5. I made these petite veggie frittatas last night and they were a hit with the whole family! This recipe is for sure a keeper! I will try using muffin liners next time though! Although it was a non-stick muffin pan and I also used cooking spray, they still stuck and cleaning the pan was not fun. I’m still scrubbing, lol! (It was worth it though and next time I’ll try the liners!)

  6. These sound so good, and would be perfect for a meal train I am cooking for. Would the cooking/texture be affected if I omitted the Parmesan? The family I am cooking for cannot tolerate dairy

  7. 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.

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

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

  8. 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

  9. 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.

  10. 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?!?!

  11. 5 stars
    Love this recipe! I used a large onion, red bell pepper, and kale. It took about 15-18 min to bake. The William Sonoma gold touch pan is incredible- I’ve made this recipe in a different pan with cooking spray and could not clean it for the life of me, but the gold touch pan requires no spray, and they pop out easily!

  12. Hi! This is an awesome recipe! Do you store in the fridge and if so for how long? Trying to figure out if this is a week long recipe! Also if we do egg whites whats the ratio? We will add in a yolk or 3 for more flavor 🙂


    1. I keep in fridge for about 4-5 days.

      Haven’t made it with egg whites to be honest!

  13. 5 stars
    These are delicious mini frittatas that are great to have on hand for breakfast, lunch or snacks. They are a great way to use up whatever is left in the veggie drawer. Today I used bell pepper, leeks, zucchini and spinach.

    1. yes you can prep the liquid mixture. I wouldn’t pour into the muffin tins until day of. And be sure to spray them so nothing sticks

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