This frittata recipe is packed with healthy vegetables!
This vegetable frittata recipe makes a truly healthy breakfast, whether you're sitting down with the paper on the weekend or grabbing breakfast on the go as you head out to work.
The muffin-size of these mini frittatas is also ideal for kids: Small hands like to hold (and eat) small things.
Plus, each frittata offers a full adult-sized serving of vegetables (and a whopping 51% of the recommended daily allowance of vitamin C, 27% of the RDA of vitamin A and 14 grams of protein). Think about it: Any time you can get a full serving of vegetables in at breakfast, you're starting the day off right!
Serve these mini vegetable frittatas with peaches and cream smoothies or chocolate raspberry muffins for a healthy and satisfying start to your day.
Mini Vegetable Frittatas
- 8 large eggs
- 1/2 cup non-fat milk
- 1 Tbsp. olive oil
- 1 cup zucchini, diced
- 1 cup red pepper diced
- 1 cup sliced fresh mushrooms
- 1 leek diced
- 1/4 cup fresh Italian flat leaf parsley, chopped finely
- 1 tsp. kosher salt or Maldon sea salt
- 1/2 tsp. freshly-ground black pepper
- 1/2 cup part-skim ricotta cheese
- 1 cup shredded asiago cheese
Preheat oven to 350 degrees F. Spray a large muffin tin with nonstick cooking spray. Whisk eggs and milk together in a large mixing bowl. Set aside.
Heat olive oil in a medium skillet or frying pan over medium heat. Place zucchini, red pepper, mushrooms and leek in skillet and saute until vegetables become soft, about 5 minutes. Remove from heat and stir in parsley, salt and pepper. Fold vegetables into egg mixture. Stir in the ricotta cheese and 1/2 cup of the asiago cheese.
Fill muffin cups three-quarters of the way full with vegetable frittata batter. Divide remaining asiago cheese among the muffin cups. Bake 20 to 30 minutes until frittatas are set and browned on top.
Serve hot or at room temperature.
Makes 8 to 10 mini vegetable frittatas.
Per frittata (based on 8): 159 calories, 9 g fat (3g saturated fat), 222 mg cholesterol, 6 g carbohydrate, 1 g fiber, 14 g protein, 27% vitamin A, 51% vitamin C, 27% calcium, 9% iron
For more healthy breakfast recipes, see also:
- Blueberry French Toast Casserole
- Spinach Quiche
- Baked Oatmeal
- Banana Nut Oatmeal
- Crockpot Oatmeal
- Blueberry Corn Muffins
- Chocolate Chip Muffins
- Chocolate Raspberry Muffins
- Pumpkin Bran Muffins
- Blueberry Bread Pudding
- Breakfast Casserole
- Cheerios Breakfast Cookies
- Chocolate Breakfast Cookies
- Tropical Cheesecake Breakfast Bars
- Cherry Berry Smoothies
- Peaches and Cream Smoothie
- Pineapple Coconut Smoothies
- Pumpkin Smoothie
- Strawberry Smoothie
- Superfood Smoothies
