Mini Vegetable Frittatas

Recipe by Elena Palermo

These mini frittatas are the perfect on-the-go breakfast! Make them the night ahead and have a no-stress morning. Get creative by adding in different kinds of cheese or mix up the veggie combinations based on what is in season.

Prep Time

10 minutes

Cook Time

35 minutes


8 Servings


1⁄2 cup onion (caramelized)
1⁄2 cup bell pepper, red (cooked)
1⁄2 cup spinach (cooked)
8 egg
3⁄4 cup quinoa (cooked)
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper


Preheat oven to 350°F. Grease a 6 or 8 muffin tin pan and set aside. In a large bowl crack 8 whole eggs and whisk to combine. Add caramelized onions, red bell pepper, wilted spinach and cooked quinoa. Mix to combine all the ingredients. Pour mixture into large liquid measuring cup and slowly pour into each individual muffin tin, filling each up about ¾ of the way to the top. Carefully place muffin tray in the oven and bake for about 25-30 minutes, or until muffins are fluffy and egg is cooked through. Let cool and remove from pan. Store covered in refrigerator for up to 5 days!