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Breakfast Recipe

Mini Vegetable Frittatas

Ali Rosen

Mini Vegetable Frittatas

Ali Rosen

Serves 24 mini frittatas


16 large eggs
½ cup milk
½ cup grated Parmesan cheese
2 teaspoons salt
1 large zucchini, chopped
1 red, orange, or yellow bell pepper, diced
1 cup sliced cherry tomatoes
¼ cup chopped parsley


Preheat the oven to 400°F. Grease or line a muffin tin with liners. Combine the eggs in a bowl until scrambled. Add the milk, cheese, salt, zucchini, pepper, cherry tomatoes, and parsley and combine. Ladle the mixture into each tin. Place in the oven and bake for 20 to 25 minutes or until the frittatas are set.

If You Are Freezing for Later:

Allow the frittatas to cool completely. Place in a freezer-safe container or resealable plastic bag and remove as much air as possible. Place the frittatas in the freezer.
When you are ready to eat, microwave them straight from frozen. You only need 45 seconds to 1 minute if you are heating up a single serving. If you want to heat more, make sure to test their cook time in your microwave first, since you really don’t want to overcook these.

Excerpted with permission from Modern Freezer Meals: Healthy Recipes to Cook Now and Freeze for Later by Ai Rosen. Copyright: Skyhorse Publishing, 2021.

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