Description
Make these Mini Veggie Frittatas for a warm, easy brunch snack. They capture that feeling of home cooking without complicated steps. Savana Loyal brings you this simple, comforting recipe.
Ingredients
- Eggs: 6 large
- Milk or Cream: 1/4 cup
- Spinach: 1/2 cup, chopped
- Bell Pepper (any color): 1/4 cup, diced
- Onion: 2 tablespoons, finely chopped
- Shredded Cheese (Cheddar or Mozzarella): 1/4 cup
- Salt: 1/4 teaspoon
- Black Pepper: Pinch
- Cooking Spray or Butter for muffin tin
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or butter.
- In a medium bowl, whisk the eggs and milk or cream together until well combined.
- Stir in the chopped spinach, diced bell pepper, and chopped onion.
- Mix in the shredded cheese, salt, and pepper. Do not overmix.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake for 15 to 18 minutes, or until the frittatas are set and a knife inserted near the center comes out clean.
- Let them cool in the tin for a few minutes before carefully removing them. Serve warm.
Notes
- You can prepare the vegetable mixture ahead of time.
- Feel free to substitute vegetables based on what you have on hand. Zucchini or mushrooms work well.
- These freeze well for quick future snacks. Thaw overnight and reheat briefly.
- For an extra comforting taste, add a small sprinkle of your favorite dried herb, like thyme, to the egg mixture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frittata
- Calories: Approximately 70
- Sugar: Less than 1g
- Sodium: Approximately 110mg
- Fat: Approximately 4g
- Saturated Fat: Approximately 2g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Less than 2g
- Fiber: Less than 1g
- Protein: 5g
- Cholesterol: Approximately 100mg