Petite Vegetable Frittatas

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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!

Vegetable Frittatas from (@whatsgabycookin)

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

Author: Gaby Dalkin
4.8 from 15 votes
A healthy and delicious breakfast that’s ready in almost no time and can be prepped ahead? Meet your new bff… Petite Vegetable Frittatas! 
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Italian
Servings 12 petite frittatas


  • 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


  • 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.


Use your favorite veggies. Just make sure and sauté them first to release excess moisture.

Nutrition Information

Calories: 86kcal | Carbohydrates: 3g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 181mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 608IU | Vitamin C: 35mg | Calcium: 122mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!



  1. 5 stars
    I've made this several times with a variation of veggies/meats/cheese. Perfect! They're great to take on a picnic. I bring sauce packets from Taco Bell to class it up. Haha!

  2. Making these later but I think it would be helpful if you mentioned spraying the muffin tins-not everyoe might be aware this is necessary.

    1. yes you can prep the liquid mixture. I wouldn't pour into the muffin tins until day of. And be sure to spray them so nothing sticks

  3. 5 stars
    These are delicious mini frittatas that are great to have on hand for breakfast, lunch or snacks. They are a great way to use up whatever is left in the veggie drawer. Today I used bell pepper, leeks, zucchini and spinach.

  4. Hi! This is an awesome recipe! Do you store in the fridge and if so for how long? Trying to figure out if this is a week long recipe! Also if we do egg whites whats the ratio? We will add in a yolk or 3 for more flavor 🙂


    1. I keep in fridge for about 4-5 days.

      Haven't made it with egg whites to be honest!

  5. 5 stars
    Love this recipe! I used a large onion, red bell pepper, and kale. It took about 15-18 min to bake. The William Sonoma gold touch pan is incredible- I’ve made this recipe in a different pan with cooking spray and could not clean it for the life of me, but the gold touch pan requires no spray, and they pop out easily!

  6. What magic makes these pop out of the tin? I’ve tried everything and have now resorted to a silicone tray. Yours look great though….so what am I missing?!?!

  7. 5 stars
    I have made this recipe many times and vary it from time to time....changing the veggies and/or the the type of cheese. They look beautiful at the end of their baking time, but often "fall" after being out of the oven. I often have wondered if you know if there is a reason for this.

  8. 5 stars
    Love theses, so tasty. In the video it looked like you placed you muffin tin on a hot stone or baking tray? Is that Recomended?
    Thanks. Love your recipe’s

4.80 from 15 votes (6 ratings without comment)

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