Petite Vegetable Frittatas
A healthy and delicious breakfast that’s ready in almost no time and can be prepped ahead? Meet your new bff… Petite Vegetable Frittatas!
Servings: 12 petite 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
Use your favorite veggies. Just make sure and sauté them first to release excess moisture.
Nutrition
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