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
Can these be served at room temp?
sure thing!
How well do they freeze?
perfectly! just let them cool before freezing
I love the mini size of these!
So easy and perfect meal prep for breakfast! Love it!
Best meal prep item!!
Love, Love, Love these!!! I will be prepping on Sunday also!!!
These are divine and full of protein ❤️ I’m always looking for protein and something other than scrambled or fried
Makes me want to plan brunch for this weekend!! 🙂
These are great and easy to make to have breakfast ready for the week, I enjoy mine with hot sauce and avocado slices!
How do you store these post baking/pre reheating?
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!
I made these for easter brunch and they were a huge hit!!! I'm making more right now. Thanks for the yummy recipe!!
I made these using 5 eggs and 4 additional egg whites. I used a non-stick pan and sprayed it. I had trouble getting them out of the pan. I am wondering if you have any thoughts about getting them out of the muffin pan. I also tried using muffin liners, this was not successful. I love the recipe and want to continue making them!
thanks
Hey Jane! I make them on a weekly basis with a non-stick pan and spray and I just take them out of then pan as soon as they come out of the oven. I don't let them cool IN the pan as that sometimes makes it harder to come out!
Frittatas for life! Looks and sounds soo good!
How do you prevent them from sticking to the cupcake tin?
it's a nonstick pan - but you could use a little non-stick spray!
Mine were pretty stuck to my non-stick muffin pan. Next time I might grease with butter or use muffin liners next time!
I use alum muffin cups. Makes clean up so much easier. I tried the spray and I still had a mess to clean up.
I read about some egg muffins similar to these fritattas the other day. I would be curious to know if tomatoes would be an acceptable ingredient? Thank you!
I think the tomatoes might give off too much water!