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.
-
- Prep time
- 15 min
-
- Servings
- 9 Servings
-
- Serving size
-
1 mini-frittata
Ingredients
-
paper muffin liners
- 9
- 9
-
-
nonstick cooking spray
- 1
- 1
-
-
onion(s) (diced)
- 1/4 cup
- 1/4 cup
-
-
green pepper (diced)
- 1/2 cup
- 1/2 cup
-
-
eggs
- 5
- 5
-
-
egg whites
- 4
- 4
-
-
salt (optional)
- 1/2 tsp
- 1/2 tsp
-
-
freshly ground black pepper
- 1/4 tsp
- 1/4 tsp
-
-
Parmesan cheese (freshly grated)
- 3 tbsp
- 3 tbsp
-
Recommended for You
-
Mini Frittatas de vegetales
15 min9 -
Low-Carb Rosemary Flax Crackers
6 min10 min12 -
Savory Cauliflower and Cheesy Cakes
15 min6
Directions
-
Preheat the oven to 375 degrees F. Line a muffin pan with muffin papers.
-
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.
-
In a medium bowl, whisk together the remaining ingredients. Add the green pepper and onions to the egg mixture and mix well.
-
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.