Petite Vegetable Frittatas
Start your day right with these delicious and colorful vegetable egg muffins. Packed with diced red and yellow bell peppers, zucchini, and onion, these mini frittatas are bursting with flavor. The addition of Parmesan cheese and chives adds a savory twist, making each bite absolutely delightful. Easy to make and perfect for meal prep, these vegetable egg muffins are a tasty and wholesome breakfast option for busy mornings.
— Constant Cookbook
Ingredients
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 small onion, diced
- 1 cup Parmesan cheese
- 8-10 eggs, beaten together
- 2 tbsp chives
- salt and pepper to taste
- olive oil for drizzling
Instructions
- Preheat oven to 350 degrees. In a large 10 inch skillet heat the olive oil over medium high heat. Sauté the diced zucchini, onion and red and yellow bell peppers for about 5 minutes until they are slightly soft. Season with salt and pepper.
- Spray a regular sized muffin pan with a non-stick spray.
- Add the sautéed vegetables to the bottom of a regular sized muffin pan.
- In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives and parmesan. Fill the remaining area in the muffin tin with the egg, gently stirring the ingredients together. Bake in the oven for 10-12 minutes until the eggs are completely set.
Nutrition
- Calories: 86 kcal
- Carbohydrate Content: 3 g
- Protein Content: 7 g
- Fat Content: 5 g
- Saturated Fat Content: 2 g
- Trans Fat Content: 0.01 g
- Cholesterol Content: 115 mg
- Sodium Content: 181 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
- Unsaturated Fat Content: 3 g
- Serving Size: 1 serving
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