Mini Frittatas
Prep
15 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These adorable mini frittatas are my go to meal prep solution when I'm craving something wholesome and satisfying. Loaded with fresh vegetables like spinach, which is packed with iron and nutrients, they come together in just 40 minutes total. What I love most is how versatile and budget friendly they are. You can mix and match whatever vegetables you have on hand, and they're perfect for busy mornings, quick lunches, or even light dinners. Plus, they reheat beautifully, making them ideal for planning ahead without any fuss.
Ella x
Ingredients
- 9eggs
- 60 mlwhole milk
- 200 gdiced bell peppers(mixed colors)
- 150 gdiced zucchini
- 100 ggrated cheddar cheese
- 80 gdiced red onion
- 100 gfresh spinach(chopped)
- 120 gcherry tomatoes(halved)
- 15 mlolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 10 gfresh basil(chopped)
Detail level
Instructions
- 1
Preheat your oven to 190 degrees Celsius and lightly oil a muffin tin with 6 cups.
Tip: Use silicone muffin liners to make removal even easier.
- 2
In a large bowl, whisk together the eggs and milk until well combined and pale, about 2 minutes.
- 3
Heat the olive oil in a skillet over medium heat and sauté the onion for 2 minutes until softened, then add the bell peppers and zucchini and cook for another 3 minutes.
Tip: Cooking the vegetables first ensures they're tender in the final frittata.
- 4
Add the spinach and cherry tomatoes to the skillet and cook for 1 minute until the spinach wilts, then remove from heat.
- 5
Stir the cheese and basil into the egg mixture, then gently fold in the cooked vegetables and season with salt and pepper.
Tip: Don't overmix as this can make the frittatas tough.
- 6
Divide the mixture evenly among the 6 muffin cups, filling each about three quarters full.
- 7
Place the muffin tin in the oven and bake for 18 to 20 minutes until the frittatas are set in the center and lightly golden on top.
Tip: Insert a toothpick in the center; it should come out clean when done.
- 8
Let cool in the tin for 3 minutes, then carefully run a knife around each frittata and turn out onto a serving plate.
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