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
Tasty and great to have breakfast already in my refrigerator for the week.
Can't wait to try these! Are they 1 per serving? Do you have the nutritional values on these?
Thanks!
I do 3-4 per serving and no we dont do nutritional info yet!
How do you reheat these?? Wouldn’t the microwave make them rubbery? Thanks in advance!
I do a quick hit in the toaster oven!
do you have the nutrition facts for this recipe?
Tell me about this muffin tin! I love the look.
I wish I knew the brand - it was from a commercial kitchen store! Nothing fancy
Excited to make these! Thank you!
Loved that you could freeze these and they were great for when you have house guests.
Any substitute recommendation for the Parmesan cheese or think it would be fine with out it due to an allergy?
you can totally omit
I love this recipe! It's great on its own or I use it as inspiration when I'm cleaning out the fridge. They hold up well (freezer too) and are great meal prep for the week.
These are truly awesome little bites and so convenient to have for breakfast ahead!
These sound so good, and would be perfect for a meal train I am cooking for. Would the cooking/texture be affected if I omitted the Parmesan? The family I am cooking for cannot tolerate dairy
without dairy is totally cool!
I made these petite veggie frittatas last night and they were a hit with the whole family! This recipe is for sure a keeper! I will try using muffin liners next time though! Although it was a non-stick muffin pan and I also used cooking spray, they still stuck and cleaning the pan was not fun. I'm still scrubbing, lol! (It was worth it though and next time I'll try the liners!)
Okay, but you don’t need to bother with the muffin pan. Just double the recipe and bake at 425 degrees for 20-25 minutes in a 9x12 or similar baking dish. I use Pyrex and oil it first. When done, cut into squares like you would brownies. Then freeze or refrigerate and use just as you would the muffin-style ones. Less cleanup. More frittata. As for the veggies, I tend to sauté first. Then I can use tomatoes, mushrooms or other “wet” veggies. After sautéing, I usually wind up with about 4 cubes of cooked veggies to 10 eggs and two cups of shredded cheese.
Outstanding. Love the small, on-the-go bites. I mixed 1 less pepper but added chopped spinach. They're good with a slice of tomato which I assume one could add to recipe. Thanks!
How long are they good in the fridge? Is freezing an option?
5 days!! and yes, you can freeze
I love this! Hardly comment on any post. Just that this I really need to credit!