Petite Vegetable Frittatas
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.82 out of 5 stars
(16)
Ingredients
12 servings
- 2 tbsp olive oil
- 1 red bell pepper (small dice)
- 1 yellow bell pepper (small dice)
- 1 zucchini (small dice)
- 1 small onion (small dice)
- 1 cup Parmesan cheese (grated )
- 8 eggs (whisked)
- 2 tbsp chives (finely chopped)
- Kosher salt and freshly ground black pepper
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Preparation
Step 1
Preheat oven to 350 degrees. In a large 10 inch skillet heat the olive oil over medium high heat. Sauté the diced zucchini, onion and red and yellow bell peppers for about 5 minutes until they are slightly soft. Season with salt and pepper.
Step 2
Spray a regular sized muffin pan with a non-stick spray.
Step 3
Add the sautéed vegetables to the bottom of a regular sized muffin pan.
Step 4
In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives and parmesan. Fill the remaining area in the muffin tin with the egg, gently stirring the ingredients together. Bake in the oven for 10-12 minutes until the eggs are completely set.
Step 5
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