Mini Veggie Frittata

I have had several requests for breakfast ideas lately, so I will do my best to fulfill those requests.  For those of you who like eggs, this is a simple protein-packed breakfast.  You can change the veggies to anything you wish, I used what I happened to have in my fridge.  Because of the high protein and veggie content, this meal doesn’t have to be limited to breakfast.  From time to time I would have  a couple for lunch with a side of steamed broccoli.  Others might prefer fruit.  Anytime of day you decide to eat these mini delights, they are great for you.

Mini Veggie Frittata


  • 4 eggs
  • 1/4 cup milk or veggie broth (I didn’t have any unsweetened almond milk on hand, so I used broth)
  • 1 handful fresh spinach, chopped
  • 1/4 medium onion, chopped
  • 1/4 red bell pepper, chopped
  • 1/4 tsp sea salt
  • *optional* raw cheese, shredded
  1. Set the oven to 375* & generously grease a muffin pan (I used coconut oil & only greased 5 muffin cups)
  2. Saute the veggies (except spinach)  in oil or butter on low heat until tender.
  3. In a small bowl, whisk together eggs, milk/broth, & cheese if using.
  4. Add all veggies and salt to egg mixture and stir together.
  5. Pour mixture into muffin cup until 3/4 full.
  6. Bake for 15-20 minutes.










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