Print Options:

Mini Frittatas

These flavorful frittatas can be made ahead; just reheat in the microwave for a quick breakfast, snack or appetizer.

What you need:
  cup red bell pepper, diced
  cup zucchini, diced
  cup broccoli, chopped
 2-3 tbsp fresh basil, diced
 ¼ cup shredded cheese
 ¼ tsp pepper
 ½ tsp salt-free seasoning of your choice (optional)
 10-12 eggs
To make the frittatas:
1

Preheat oven to 375 degrees.

2

Grease a 12-cup muffin pan with oil.

3

In a medium bowl, combine red bell pepper, zucchini, broccoli, and basil.

4

In a large bowl, whisk together eggs, pepper, salt free seasoning, and cheese.

5

Add egg mixture to the veggie mixture and stir to combine.

6

Using a measuring cup fill muffin cups with egg mixture, (about 1/4 to 1/3 cup in each cup).

7

Bake the egg muffins for 18 to 20 minutes or until eggs are set in the middle.

8

Muffins can be stored in an airtight container in the fridge for up to 3 to 4 days.