Healthy Mini Vegetable Frittatas

Nosh Nourish Wander

These Healthy Mini Vegetable Frittatas make a great breakfast option to prepare ahead of time and grab on your way out the door. They are loaded with vegetables and flavor.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 22

Total Time 37

Course Breakfast

Cuisine American

Servings

Calories 81 kcal

Equipment

2 Muffin Pans

Ingredients

cooking spray
6 whole eggs, large
4 egg whites
1/2 cup water
1/4 tsp salt
1/4 tsp black pepper freshly ground
2 cups fresh baby spinach chopped
1 cup canned artichoke hearts chopped, without oil
1 cup crumbled feta
1/2 cup jarred roasted red peppers packed in water, chopped
1/2 cup red onion chopped finely
1/4 cup cream cheese room temperature

Instructions

First, preheat the oven to 350 degrees F. Coat two 8-hole muffin pans with cooking spray. Or if you have two 12-hole muffin pans, you can use those, but only spray 16 muffin cups
Then, in a medium bowl, beat eggs, egg whites, water, salt, and pepper with a whisk until blended. Stir in spinach, artichoke hearts, feta cheese, roasted red peppers, red onion, and cream cheese, mixing well.
Next, spoon mixture into muffin cups using 1/4 measuring cup. Bake until set, about 18 to 22 minutes.
Cool in pans on a wire rack for 5 minutes. Then loosen the edges of the frittatas with a rubber spatula, sliding underneath to loosen from the bottom and lift out of the pan. Serve immediately, refrigerate in sealed containers, or freeze extras..

Notes

Nutrition information: (1 frittata = 1 serving) 81 calories, 5.1 grams of fat, 93 mg cholesterol, 3.1 grams of carbohydrate, 0.4 grams of fiber, 5.5 grams of protein.

Tips:

Do not forget to spray the muffin pans before you scoop in the egg mixture. The frittatas will come out a lot easier and the pan will be easier to clean.
Use the vegetables and cheese you have on hand. You can add in a variety of vegetables, just chop, and add what you like. You can also use other cheeses such as shredded cheddar or mozzarella.
You can store these in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. If you eat them individually, then be sure to store them in individual baggies or containers.

Nutrition

Calories: 81kcal

Keyword breakfast, eggs, vegetarian

Tried this recipe?Let us know how it was!