Description
These Veggie-Loaded Breakfast Frittata Cups are a nutritious and flavorful way to start your day. Packed with eggs, cheese, and a variety of vegetables, these frittata cups are easy to make and perfect for meal prep.
Ingredients
Eggs:
8 large eggs
Milk:
1/4 cup
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Cheddar Cheese, shredded:
1/2 cup
Bell Peppers, diced (any color):
1/2 cup
Spinach, chopped:
1/2 cup
Red Onion, chopped:
1/4 cup
Zucchini, diced:
1/4 cup
Olive Oil:
1 tablespoon
Optional:
Chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 12-cup muffin tin with nonstick spray or olive oil.
- Sauté vegetables: In a medium skillet, heat olive oil over medium heat. Sauté bell peppers, zucchini, and red onion for about 4–5 minutes until slightly softened. Add spinach and cook for another minute until wilted.
- Whisk egg mixture: In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in cheese and cooked vegetables.
- Fill muffin cups: Divide the mixture among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–20 minutes until frittata cups are puffed and set.
- Cool and garnish: Let them cool, then garnish with parsley if desired. Serve warm or store in the fridge.
Notes
- You can swap in other vegetables like mushrooms, broccoli, or kale.
- These frittata cups are freezer-friendly and great for meal prep. Reheat in the microwave for 30–60 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frittata cup
- Calories: 95
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 140 mg
