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!
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! But wait! If you're looking for another variation of this recipe, check out my easy and delicious Zucchini Feta Frittatas. Trust me!
Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here
Petite Vegetable Frittatas
Ingredients
- 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 tablespoon chives
- salt and pepper to taste
- olive oil for drizzling
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!