When I want a make-ahead breakfast that actually keeps me full, these Petite Vegetable Frittatas are my go-to. They are individual, muffin-tin frittatas: an Italian-style baked egg packed with diced bell peppers, zucchini, onion, Parmesan and chives, portioned into a muffin pan so they bake up perfectly handheld. Make a batch on Sunday and you have grab-and-go breakfast (or a protein-packed snack) all week, and they reheat in under a minute. For more easy egg mornings, my Summer Veggie Quiche is the slice-and-serve version when you want something a little more brunchy, my Breakfast Bowls 5 Ways keep weekday mornings from getting boring, and my Spring Brunch Menu is where these frittatas really shine on a table full of friends.
Petite Vegetable Frittatas at a Glance
- 🕒 Total Time: 35 minutes (10 minutes prep + 20 to 25 minutes bake)
- 👪 Servings: Makes 12 petite frittatas (serves 4 to 6)
- 🍝 Cuisine Type: Italian / Breakfast
- 🧂 Flavor Profile: Savory baked eggs, sweet peppers and zucchini, nutty Parmesan, and fresh chives
- 📖 Dietary Info: Vegetarian and gluten-free; contains egg and dairy (Parmesan)
- 📦 Storage Notes: Refrigerate covered for up to 4 days; freeze up to 2 months; reheat in the microwave about 1 minute or in a warm oven; underbake slightly if you know they are headed for the freezer
- ⭐Why You'll Love It: Individual, muffin-tin frittatas built for meal prep. Packed with vegetables and Parmesan, naturally gluten-free, and freezer-friendly. Make a batch once and you have handheld breakfast or a protein snack all week.
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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
- 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.
Substitutions & Swaps
🥚 The Eggs
- Egg whites - Swap some or all whole eggs for whites for a lighter, lower-fat version; use about 2 whites per whole egg
- A splash of milk or cream - Whisk in a tablespoon or two for a softer, more custardy set
- Liquid egg substitute - Works 1:1 if you are avoiding whole eggs entirely
🫑 The Vegetables
- Spinach or kale - Wilt and squeeze dry first so they do not weep water into the eggs
- Mushrooms - Saute until the moisture cooks off; raw mushrooms make frittatas soggy
- Broccoli or asparagus - Chop small and blanch or saute so they are tender before baking
- Cherry tomatoes - Halve and add a few per cup; their juice is fine in these small amounts
🧀 The Cheese
- Feta - Briny and bold; crumble it in for a Mediterranean spin
- Sharp cheddar - Melty and kid-friendly, the easiest crowd-pleaser
- Goat cheese - Tangy and creamy; dot it on top of each cup
- Gruyere - Nutty and a little fancy for a brunch-worthy version
🌿 Herbs & Mix-Ins
- Scallions or dill - Swap for the chives depending on what is in the fridge
- Fresh basil - Tear it in for a summery, Italian note
- Cooked crumbled bacon or sausage - Add a tablespoon per cup to make them heartier
- A pinch of red pepper flakes - For a little heat in every bite
🍳 Pan & Format
- Silicone muffin pan - The easiest release; the frittatas pop right out with no sticking
- Mini muffin tin - Make bite-size versions for parties; reduce the bake time by about 5 minutes
- One large skillet - Pour it all into an oven-safe pan for a single big frittata; add 10 to 15 minutes to the bake
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 is a frittata?
A frittata is an Italian-style open-faced omelet made by whisking eggs with vegetables, cheese or meat and baking or cooking it slowly until set. Unlike a folded omelet, the fillings are mixed right into the eggs. These petite versions are baked in a muffin tin so they come out individually portioned.
What is the difference between a quiche and a frittata?
A quiche is a savory custard tart baked in a pastry crust, made with eggs and a good amount of cream or milk. A frittata is crustless and uses mostly eggs, so it is lighter and lower in carbs. Frittatas are also faster since there is no dough to make or blind-bake.
Can I make frittatas ahead of time?
Yes, these are built for meal prep. Bake a batch, cool completely, and refrigerate for up to 4 days or freeze for up to 2 months. Reheat in the microwave for about a minute or in a warm oven until heated through.
How do I keep frittatas from sticking to the muffin tin?
Grease the cups generously with olive oil or butter, or use a silicone muffin pan or liners. Let the frittatas cool for a few minutes, then run a thin knife around the edges to release them. A real nonstick coating helps the most.
Can you freeze vegetable frittatas?
Yes, they freeze beautifully, which is why I make a double batch. Freeze them in a single layer first, then transfer to a bag or container for up to 2 months. Reheat straight from frozen in the microwave or a low oven, and underbake them slightly if you know they are headed for the freezer.
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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 (estimated)
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.