Mini Veggie Frittatas

Mini Veggie Frittatas
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Peter Papoulakos.

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.

  • Prep time
    15 min
  • Servings
    9 Servings
  • Serving size
    1 mini-frittata
Nutrition Facts

Nutrition Facts

9 Servings

  • Serving Size
    1 mini-frittata
  • Amount per serving Calories 55

  • Total Fat 3g
    • Saturated Fat 1.1g
  • Cholesterol 105mg
  • Sodium 90mg
  • Total Carbohydrate 1g
    • Dietary Fiber 0g
    • Total Sugars 1g
  • Protein 6g
  • Potassium 85mg


  • paper muffin liners
  • nonstick cooking spray
  • onion(s) (diced)
    1/4 cup
  • green pepper (diced)
    1/2 cup
  • eggs
  • egg whites
  • salt (optional)
    1/2 tsp
  • freshly ground black pepper
    1/4 tsp
  • Parmesan cheese (freshly grated)
    3 tbsp


  1. Preheat the oven to 375 degrees F. Line a muffin pan with muffin papers.

  2. 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.

  3. In a medium bowl, whisk together the remaining ingredients. Add the green pepper and onions to the egg mixture and mix well.

  4. 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.