These adorable mini vegetable frittatas are perfect individual portions packed with fresh vegetables, herbs, and cheese. They’re ideal for meal prep, brunch entertaining, or grab-and-go breakfasts. Fluffy, flavorful, and completely customizable, these little egg bites are both nutritious and delicious, making healthy eating convenient and satisfying.
Serves: 6 people (makes 12 mini frittatas)
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 35 minutes
Ingredients
For the Base
- 10 large eggs
- 1/4 cup milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh herbs, chopped (parsley, chives, or dill)
For the Vegetables
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 red bell pepper, finely diced
- 1 small zucchini, diced
- 1 cup fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 2 cloves garlic, minced
For the Cheese and Extras
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons sun-dried tomatoes, chopped (optional)
For Greasing
- Butter or cooking spray for muffin tin
Equipment Needed
- 12-cup muffin tin
- Large mixing bowl
- Medium skillet
Instructions
Preparing the Muffin Tin
- Preheat oven: Preheat your oven to 375°F (190°C).
- Grease muffin tin: Generously grease a 12-cup muffin tin with butter or cooking spray. Make sure to coat the sides well to prevent sticking.
Preparing the Vegetables
- Heat oil: Heat olive oil in a medium skillet over medium heat.
- Sauté aromatics: Add diced onion and cook for 3-4 minutes until softened and translucent.
- Add harder vegetables: Add bell pepper and zucchini, cooking for another 3-4 minutes until tender-crisp.
- Add garlic and spinach: Add minced garlic and chopped spinach, cooking for 1-2 minutes until spinach wilts and garlic is fragrant.
- Cool slightly: Remove from heat and let the vegetable mixture cool for 5 minutes.
Making the Egg Mixture
- Whisk eggs: In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and fresh herbs until well combined and slightly frothy.
- Add vegetables: Fold in the cooled sautéed vegetables, cherry tomatoes, and sun-dried tomatoes (if using).
- Add cheese: Gently fold in the cheddar and Parmesan cheeses, reserving a little for topping.
Assembling the Frittatas
- Divide mixture: Using a ladle or large spoon, divide the egg and vegetable mixture evenly among the 12 muffin cups, filling each about 3/4 full.
- Add toppings: Sprinkle the reserved cheese and crumbled feta (if using) on top of each frittata.
- Tap out bubbles: Gently tap the muffin tin on the counter to release any air bubbles.
Baking
- Bake: Place in preheated oven and bake for 18-20 minutes, until the frittatas are puffed, golden on top, and set in the center.
- Test doneness: A toothpick inserted in the center should come out clean, or they should spring back lightly when touched.
- Cool: Let cool in the muffin tin for 5 minutes before removing.
Serving
- Remove from tin: Run a knife around the edges if needed, then gently remove each frittata from the muffin tin.
- Serve: Serve warm, at room temperature, or chilled. Garnish with extra fresh herbs if desired.
Tips for Perfect Mini Frittatas
- Don’t overfill: Fill muffin cups only 3/4 full to prevent overflow
- Grease well: Use plenty of butter or cooking spray to prevent sticking
- Pre-cook vegetables: Sautéing removes excess moisture that could make frittatas soggy
- Cool vegetables: Let sautéed vegetables cool before adding to eggs to prevent curdling
- Don’t overmix: Gentle folding keeps the frittatas light and fluffy
Vegetable Combinations
Mediterranean Mix
- Zucchini, bell peppers, olives, sun-dried tomatoes
- Feta cheese and fresh basil
- Cherry tomatoes and red onion
Garden Fresh
- Asparagus, peas, fresh corn, cherry tomatoes
- Goat cheese and fresh dill
- Baby spinach and chives
Mexican-Inspired
- Bell peppers, jalapeños, corn, black beans
- Pepper jack cheese and cilantro
- Diced tomatoes and green onions
Fall Harvest
- Roasted butternut squash, caramelized onions, sage
- Gruyère cheese and thyme
- Sautéed mushrooms and kale
Make-Ahead and Storage
Meal Prep
- Cook ahead: Make a batch on Sunday for the week’s breakfasts
- Storage: Store in refrigerator for up to 5 days in airtight container
- Freezing: Freeze for up to 3 months in freezer-safe bags
Reheating Instructions
- Microwave: Heat individual frittatas for 30-45 seconds
- Oven: Reheat at 350°F for 8-10 minutes if heating multiple
- From frozen: Thaw overnight in refrigerator, then reheat as above
Serving Suggestions
For Breakfast
- Serve with fresh fruit and yogurt
- Pair with avocado toast
- Add a side of turkey sausage or bacon
For Brunch
- Create a frittata bar with different varieties
- Serve with mixed greens salad
- Pair with mimosas or fresh juice
For Lunch
- Pack in lunch boxes with crackers
- Serve over mixed greens as a salad
- Include in a bento box with fruit and nuts
For Dinner
- Serve with roasted vegetables
- Pair with a simple soup
- Add to a grain bowl with quinoa
Dietary Modifications
Dairy-Free
- Use unsweetened almond milk instead of regular milk
- Omit cheese or use dairy-free alternatives
- Add extra vegetables for flavor
Low-Carb/Keto
- Recipe is naturally low-carb
- Use full-fat ingredients
- Add more cheese and healthy fats
Vegetarian Protein Boost
- Add cooked quinoa or lentils
- Include hemp seeds or nutritional yeast
- Use Greek yogurt in place of some milk
Paleo-Friendly
- Use coconut milk instead of dairy milk
- Omit cheese
- Focus on vegetables and herbs for flavor
Nutritional Benefits
These mini frittatas are packed with high-quality protein from eggs, vitamins and minerals from the vegetables, and calcium from the cheese. They’re naturally gluten-free and provide sustained energy. Each frittata contains approximately 8-10 grams of protein and plenty of vitamins A, C, and K from the vegetables.
Troubleshooting
Frittatas stick to pan
- Use more butter or cooking spray
- Let cool completely before removing
- Run a knife around edges to loosen
Centers are runny
- Bake a few minutes longer
- Check that oven temperature is accurate
- Don’t overfill muffin cups
Frittatas are rubbery
- Don’t overbeat the eggs
- Use lower oven temperature and cook longer
- Don’t overbake – remove when just set
Too bland
- Increase salt and seasonings
- Add more herbs and cheese
- Ensure vegetables are well-seasoned
These mini frittatas are perfect for busy mornings, elegant brunches, or anytime you want a nutritious, portable meal that’s both satisfying and delicious
