A healthy and delicious breakfast that's ready in almost no time and can be prepped ahead? Meet your new bff... Petite Vegetable Frittatas!
Table of Contents
Why I Love This Recipe
I was never a breakfast person until I was in my 30's. Well, unless it came in the form of a jumbo double chocolate chip muffin from Costco!! Do you guys remember those? They are basically chocolate cake in muffin form and VERY on brand. Well, times have changed and now I'm all about a healthy breakfast to kick off the day like these Petite Vegetable Frittatas! Especially as I'm not responsible for feeding 2 small kiddos AND myself - easy is the name of the game.
We go through 2 batches of these Vegetable Frittatas a week! 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! If you're looking for another variation of these Petite Vegetable Frittatas, check out my easy and delicious Zucchini Feta Frittatas. Trust me - they are equally as perfect!
Ingredients & Substitutions
- Red bell pepper
- Yellow bell pepper
- Zucchini
- Yellow Onion
- Parmesan cheese
- Eggs
- Chives
- Kosher salt and freshly cracked pepper to taste
For a full list of ingredients including measurements, see the recipe card below.
How to Make
Preheat the 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 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 the Petite Vegetable Frittatas in the oven for 10-12 minutes until the eggs are completely set.
Tips & Tricks
Use a Muffin Tin
- Opt for a non-stick muffin tin or silicone muffin cups to prevent sticking and make removal easier.
Prep and Cook Ingredients in Advance
- Sautéd veggies can be prepped ahead. Store them in the fridge so you can easily assemble the frittatas when you're ready.
Fill and Freeze
- After baking the Petite Vegetable Frittatas, let them cool completely, then wrap each one tightly in plastic wrap or store them in a freezer-safe container. They’ll last in the freezer for 1-2 months.
Reheat Easily
- To reheat, either microwave a frozen frittata for about 1-2 minutes or bake them in the oven at 350°F for about 10 minutes until warmed through.
Underbake Slightly for Reheating
- Cook the frittatas until they're just barely set. This way, when you reheat them, they won’t become overcooked.
FAQ's
What's the difference between a quiche and a frittata?
A quiche is a savory open-faced tart with a custard-like filling, while a frittata is an Italian-style open-faced omelet.
Similar Recipes
Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here
Petite Vegetable Frittatas
Ingredients
- 2 tablespoon olive oil
- 1 red bell pepper small dice
- 1 yellow bell pepper small dice
- 1 zucchini small dice
- 1 small onion small dice
- 1 cup Parmesan cheese grated
- 8 eggs whisked
- 2 tablespoon chives finely chopped
- Kosher salt and freshly ground black pepper
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
I am making these ASAP. I love fritattas and the idea of making mini ones to go is awesome.
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!
This is a great idea for breakfast on the go!
These look wonderful! I make these for breakfast too, so easy to grab and go! A perfect breakfast! Beautiful shots too 🙂
This sounds fantastic!! It is perfect to use all my vegetables I have sitting around for this recipe! Great pictures Gaby!
these are so adorable, bite size delicious
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.
These look great, Gaby - I have some leftover sauteed kale in the refrigerator at home right now. Frittata for breakfast tomorrow! Thanks!
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!
I love when recipes use muffin tins in an unconventional way! Great recipe!
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. 🙂
I am not an egg person, I stick to oatmeal, but Josh loves eggs. I will have to make these for him! They are super cute!
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!
Yum! All of my favorite ingredients!! I wish I had these right now!
These are so adorable. They are the perfect size! I am a chocolate chip muffin kinda breakfast person, too. 🙂