Mini Veggie Frittatas
This vegetable frittata recipe makes a truly healthy breakfast, whether you're sitting down with the paper on the weekend or grabbing breakfast on the go as you head out to work. The muffin-size of these mini frittatas is also ideal for kids: Small hands like to hold (and eat) small things. Plus, each frittata offers a full adult-sized serving of vegetables (and a whopping 51% of the recommended daily allowance of vitamin C, 27% of the RDA of vitamin A and 14 grams of protein). Think about it...Any time you can get a full serving of vegetables in at breakfast, you're starting the day off right! Feel free to substitute your favorite veggies and dairy substitutes as needed.
Mini Vegetable Frittatas
Heat olive oil in a medium skillet or frying pan over medium heat. Place zucchini, red pepper, mushrooms and leek in skillet and saute until vegetables become soft, about 5 minutes. Remove from heat and stir in parsley, salt and pepper. Fold vegetables into egg mixture. Stir in 1/2 cup of the cheese.
Fill muffin cups three-quarters of the way full with vegetable frittata batter. Divide remaining cheese among the muffin cups. Bake 20 to 30 minutes until frittatas are set and browned on top.
Serve hot or at room temperature.
Makes 8 to 10 mini vegetable frittatas.
Mini Vegetable Frittatas
- 8 large eggs
- 1/2 cup non-fat milk
- 1 Tbsp. olive oil
- 1 cup zucchini, diced
- 1 cup red pepper diced
- 1 cup sliced fresh mushrooms
- 1/4 sliced green onions/chives
- 1/4 cup fresh Italian flat leaf parsley, chopped finely
- 1 tsp. kosher salt or sea salt
- 1/2 tsp. freshly-ground black pepper
- 1/3 cup cheese of your choice
Heat olive oil in a medium skillet or frying pan over medium heat. Place zucchini, red pepper, mushrooms and leek in skillet and saute until vegetables become soft, about 5 minutes. Remove from heat and stir in parsley, salt and pepper. Fold vegetables into egg mixture. Stir in 1/2 cup of the cheese.
Fill muffin cups three-quarters of the way full with vegetable frittata batter. Divide remaining cheese among the muffin cups. Bake 20 to 30 minutes until frittatas are set and browned on top.
Serve hot or at room temperature.
Makes 8 to 10 mini vegetable frittatas.