Mini Frittata Recipe Vegetarian - Easy & Healthy Bites
A delicious and healthy mini frittata recipe that's vegetarian, protein-packed, and perfect for breakfast or a snack!
Equipment
- Mixing Bowl
- Whisk
- Muffin Tin
- Oven
Ingredients
For the Frittata
- 6 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/2 cup shredded cheese (cheddar, feta, or mozzarella)
- 1 cup chopped vegetables (bell peppers, spinach, mushrooms, onions, etc.)
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin lightly with oil.
- Heat olive oil in a pan and lightly cook the chopped vegetables for 2-3 minutes until slightly softened.
- In a mixing bowl, whisk together eggs, milk, salt, pepper, garlic powder, and Italian seasoning.
- Stir in shredded cheese and sautéed vegetables.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 15-18 minutes or until the frittatas are firm and golden on top.
- Let them cool slightly before removing from the muffin tin. Serve warm and enjoy!
Video
Notes
For extra fluffiness, add a splash of heavy cream. Store leftovers in an airtight container for up to 4 days or freeze for later use.
