Experience the wholesome goodness of Mini Veggie Frittatas, an ideal choice for any meal from breakfast to a light lunch. These frittatas are thoughtfully filled with a vibrant blend of vegetables and fluffy eggs, making every bite both tasty and healthful. Designed for individual servings, they allow for excellent portion control and are easy to serve. This recipe invites customization with a variety of veggies and herbs, catering to tastes across keto, vegetarian, and gluten-free diets alike.
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1/2 cup cheddar cheese, shredded
- 1/2 cup bell pepper, diced
- 1/2 cup mushrooms, sliced
- 1/2 cup spinach, chopped
- 1/4 cup onion, chopped
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin with butter or cooking spray.
- In a large mixing bowl, whisk together the eggs and milk.
- Add a pinch of salt and freshly ground black pepper, adjusting to taste.
- Gently fold in the shredded cheddar cheese, diced bell pepper, sliced mushrooms, chopped spinach, and chopped onion until well combined.
- Evenly distribute the egg and vegetable mixture into the muffin tin, filling each cup to about three-quarters full.
- Place in the oven and bake for 20-25 minutes, or until the frittatas are set and the tops are slightly golden. Keep an eye on them to prevent overcooking.
- Remove from the oven and let them cool for a few minutes before removing from the tin. Serve warm.
Keywords: Mini, Frittatas, Eggs, Veggies, Breakfast
Spice Rack: Salt, Pepper
Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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