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
Making these tonight to have for breakfast all week; thanks for the idea!
Thank you ,thank you! I have been wanting to make something like this.
These are the perfect breakfast bites!!
Love these small frittatas!
Love how you added all those lovely veggies from your fridge! Need some of these to help me along with that healthy New Years Resolution!
These would be perfect for on the run breakfast for the kids as well as perfect for a brunch!
Oh my goodness, these sound so yummy!
Rachael xx.
My first frittata I'm in awe!!
My first frittata! It's so good! Thank you for sharing.
I have to make breakfast for 50 how well do these reheat?
Breakfast is at 6am
they re-heat pretty well! We re-heat them every morning 🙂
How many mini frittatas does this make?
1 dozen!
You can put anything you want in these. Fritata cheese is great! I split the batch & put different ingrediants in each half so I gat some variety since I am usually the only one eating them.
What are the cupcake pans lined with? And is that necessary? If you don't line the cups, should you spray them with cooking spray? Thanks : )
I found these on Pintrest as well. OMG. These are are sooo yummy. I thought I would test them out before I make them for my MOPS small group tomorrow. I have to make a whole new batch because they will be gone by tonight by my pregnant self. Ooops!
Glad I found you through Pinterest....you have great recipes...can't wait to try them!