Mini Veggie Frittatas
Looking for a low-carb start way to start your day? These little frittatas make a quick and healthy breakfast! This recipe is just a start, so feel free to experiment with different veggies, such as zucchini, asparagus, or spinach.
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- Prep time
- 15 min
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- Servings
- 9 Servings
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- Serving size
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1 mini-frittata
Ingredients
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paper muffin liners
- 9
- 9
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nonstick cooking spray
- 1
- 1
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onion(s) (diced)
- 1/4 cup
- 1/4 cup
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green pepper (diced)
- 1/2 cup
- 1/2 cup
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eggs
- 5
- 5
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egg whites
- 4
- 4
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salt (optional)
- 1/2 tsp
- 1/2 tsp
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freshly ground black pepper
- 1/4 tsp
- 1/4 tsp
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Parmesan cheese (freshly grated)
- 3 tbsp
- 3 tbsp
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Directions
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Preheat the oven to 375 degrees F. Line a muffin pan with muffin papers.
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Spray a sauté pan with cooking spray and heat the pan over medium-high heat. Add the onions and pepper and cook for 5 minutes. Set aside.
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In a medium bowl, whisk together the remaining ingredients. Add the green pepper and onions to the egg mixture and mix well.
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Pour the egg mixture into muffin cups, filling each about 2/3 full. Bake 20 minutes or until the centers of the frittatas are firm.