Description
These mini veggie frittatas are perfect for busy parents. They are quick, easy, and a great way to get vegetables into your child’s diet. My kids, Leo and Mia, love these, and they are perfect for breakfast, lunch, or even a snack.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup finely diced bell peppers (any color)
- 1/4 cup finely diced zucchini
- 1/4 cup finely diced carrots
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/4 teaspoon salt
- Pinch of black pepper
- 1/4 cup shredded cheese (cheddar or mozzarella work well)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup mini muffin tin or line with paper liners.
- Heat the olive oil in a small pan over medium heat. Add the bell peppers, zucchini, and carrots. Cook for 5-7 minutes, or until the vegetables are tender-crisp. Let cool slightly.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the cooked vegetables and shredded cheese into the egg mixture.
- Pour the mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 15-18 minutes, or until the frittatas are set and lightly golden.
- Let cool in the muffin tin for a few minutes before removing.
- Serve warm or at room temperature. These can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- For picky eaters, try finely grating the vegetables instead of dicing them.
- You can customize these with other finely chopped vegetables like spinach, mushrooms, or broccoli.
- These frittatas are great for meal prep and can be easily reheated.
- My son Leo prefers them with cheddar cheese, while Mia likes mozzarella.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Lunch, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini frittata
- Calories: 50-70
- Sugar: 1g
- Sodium: 70mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 80mg