Description
Â
These mini frittatas are packed with a variety of vegetables, making them a healthy and delicious breakfast or snack option. Perfect for meal prep or an on-the-go meal, these bite-sized frittatas are versatile and can be customized with your favorite veggies.
Ingredients
Scale
- 6 large eggs
- 1/2 cup bell peppers, diced
- 1/2 cup spinach, chopped
- 1/4 cup onion, diced
- 1/4 cup cherry tomatoes, halved
- 1/4 cup shredded cheese (optional)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- Cooking spray or olive oil for greasing
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or olive oil.
- In a large mixing bowl, whisk together the eggs, salt, pepper, and garlic powder.
- Add the bell peppers, spinach, onion, cherry tomatoes, and cheese (if using) to the egg mixture. Stir to combine.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 15-20 minutes, or until the frittatas are set and golden around the edges.
- Allow the mini frittatas to cool slightly before removing them from the muffin tin.
- Serve warm or store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini frittata
- Calories: 70 kcal
- Sugar: 1g
- Sodium: 125 mg
- Fat: 4.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 125 mg
Keywords: mini frittatas, veggie frittatas, breakfast, egg muffins, healthy snack, meal prep