Sunday evenings in our household are usually reserved for prepping for the week ahead. To make our weekday mornings a little less hectic, I like to make these mini veggie frittatas in advance. In just one batch, you can make enough to stock in the fridge and use as an easy breakfast option for the whole week ahead.
One of the things that I like best about this recipe is that you can get creative with what you put into these muffins. I typically use whatever vegetable odds and ends we have leftover from the week (mushrooms, carrots, bell peppers, etc.). You can also add in bacon, sausage, or any other protein of your choice.
Mini Veggie Frittatas
Course: Breakfast12
servings10
minutesIngredients
2 tbsp olive oil
1 zucchini, diced
1 red bell pepper, diced
1 small onion, chopped
8 eggs
1 cup parmesan cheese
Salt and pepper
Directions
- Preheat oven to 350 degrees.
- Saute onions, zucchini, and bell pepper in olive oil until slightly soft and fragrant. Salt and pepper to taste.
- In a separate bowl, whisk together eggs and add salt, pepper, and parmesan cheese.
- Distribute vegetables evenly into a lined muffin pan and then pour egg mixture over. Mix each one slightly to combine.
- Bake for 10 – 12 minutes.
