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Brighten your breakfast table with these delicious Mini Mixed Vegetable Frittatas, a perfect way to use up leftover veggies while keeping your meal low-carb and satisfying! Packed with vibrant red onions, colorful bell peppers, earthy mushrooms, and Parmesan cheese, these bite-sized frittatas are not only easy to make but also a fantastic vegetarian option that even meat lovers will enjoy. Ideal for brunch or a quick breakfast, these mini frittatas are a great way to sneak in some veggies while delivering flavor and convenience!
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Mini Mixed Vegetable Frittatas: A Low-Carb Breakfast Delight!
Brighten your breakfast table with these delicious Mini Mixed Vegetable Frittatas, a perfect way to use up leftover veggies while keeping your meal low-carb and satisfying! Packed with vibrant red onions, colorful bell peppers, and earthy mushrooms and topped with Parmesan cheese, these bite-sized frittatas are not only easy to make but also a fantastic vegetarian option that even meat lovers will enjoy. Ideal for brunch or a quick breakfast, these mini frittatas are a great way to sneak in some veggies while delivering on the flavor and convenience!
I recently needed to get creative in the kitchen after being laid up for a few days due to surgery. While recovering and stuck at home, I realized my vegetable drawer was overflowing with leftover goodies from past recipes. Talk about a fridge full of potential! Since it was just Kevin and me for a late breakfast, I decided that a regular-sized frittata would go to waste. The solution? Mini frittatas!
Of course, there was a slight challenge: I had no meat on hand, and if you know Kevin, you know he typically insists on some form of protein. But I figured I could use the delicious flavors of mushrooms to create a hearty, satisfying dish that he wouldn't be able to resist. And guess what? It worked! He actually loved them, and I couldn't be happier. These Mini Mixed Vegetable Frittatas not only made a delightful breakfast but also proved to be a hit as a light brunch option.
If you are looking for more mini breakfast ideas, give these Ham & Cheese Breakfast Burrito Bites , or these Baked Tomato Cups a try! If you have a sweet tooth to satisfy, how about trying these Mini Keto Pancake Bites or these Low-Carb Pumpkin French Toast Cups!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
Why You'll Love Mini Mixed Vegetable Frittatas
- Easy and Quick: Perfect for a busy morning, these mini frittatas can be whipped up in no time, making them an ideal choice for breakfast or brunch.
- Low-Carb and Healthy: Packed with veggies and protein, they’re a guilt-free way to enjoy a flavorful meal that fits into your low-carb lifestyle.
- Versatile: Customize your mini frittatas with whatever vegetables you have on hand, or throw in some cheese for extra flavor. The possibilities are endless!
In This Post
🥘Mini Mixed Vegetable Frittatas Ingredient Notes
- Eggs: Use large eggs for the best results. Eggs are the base of this recipe and provide structure and protein to the frittatas.
- Heavy Cream: Adding heavy cream makes the frittatas incredibly fluffy and creamy. It enhances the overall texture, giving you a light and airy bite.
- Olive Oil: Olive oil not only greases the muffin pan but also adds a healthy fat component. It can also be used to sauté the vegetables, infusing them with flavor.
- Vegetables: Fresh vegetables like red onion, bell peppers, and mushrooms add color, flavor, and nutrients. Feel free to mix and match with your favorites or whatever you have on hand!
- Flat-Leaf Parsley: This herb brings a fresh taste to the frittatas and enhances the dish's overall flavor profile.
- Parmesan Cheese: The addition of grated Parmesan cheese provides richness and a delightful salty flavor, complementing the veggies and eggs perfectly.
- Seasoning: Pink salt and freshly cracked black pepper are essential for enhancing the flavors of the dish. Adjust the amounts to suit your taste preference.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
Helpful Hint: 💡 Mini mixed vegetable frittatas can be prepared in advance! Simply make a batch and store them in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in the microwave, making them a perfect grab-and-go breakfast or snack!
Substitutions
- Vegetables: Feel free to substitute whatever vegetables you prefer for this frittata recipe.
- Fresh Parsley: If you don't have fresh parsley, you can use whatever fresh herb you enjoy or have on hand.
- Parmesan Cheese: Parmesan adds a richness and salty flavor, but feel free to use whatever cheese you prefer.
🍽Equipment Needed
This is the equipment you will need to make Mini Mixed Vegetable Frittatas.
Storage and Reheating
Storage Instructions:
- Refrigeration: Allow the mini frittatas to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze the frittatas. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months.
Reheating Instructions:
- Microwave: To reheat, place the frittata in a microwave-safe dish and cover it with a damp paper towel to keep it moist. Heat on medium power for about 30-60 seconds or until warmed through.
- Oven: Preheat the oven to 350°F (175°C). Place the frittatas on a baking sheet and cover with foil to prevent over-browning. Heat for about 10-15 minutes, or until heated through.
- Air Fryer: For a crispy texture, reheat in an air fryer at 350°F (175°C) for about 5 minutes. This will help restore some of the original texture.
💭Top tip
Feel free to get creative with the vegetables you include! You can use leftover roasted veggies, spinach, or even add cooked bacon or sausage for extra flavor. Just remember to chop them into small pieces to ensure even cooking and a delightful bite in every frittata!
FAQ about Mini Mixed Vegetable Frittatas
Yes! You can prepare these frittatas in advance. Just store them in the fridge or freezer, and reheat them when you’re ready to enjoy. They make for a great grab-and-go breakfast!
Yes, this recipe is naturally gluten-free, making it a fantastic option for anyone following a gluten-free diet. Just ensure your ingredients, like cheese and seasonings, are also gluten-free.
Using a non-stick mini muffin pan and spraying it well with olive oil or cooking spray will help prevent sticking. If you’re still concerned, consider using silicone muffin cups for easy removal.
More Delicious Breakfast Recipes...
Mini Mixed Vegetable Frittatas
Equipment
Ingredients
- 8 eggs
- 1/3 cup heavy cream
- 1 tbsp olive oil + more for the pan
- 1/2 small red onion finely chopped
- 1/4 red bell pepper finely chopped
- 1/4 yellow bell pepper finely chopped
- 2 large mushrooms cremini or white, roughly chopped
- 1/4 cup flat-leaf parsley leaves chopped
- 1 1/2 tsp pink salt
- 1/2 tsp Freshly cracked black pepper
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees F.
- Spray a 12 count muffin pan with olive oil.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onions, peppers, and mushrooms to the pan.
- Sauté until the peppers and onions are tender and the mushrooms release their moisture, about 5 minutes.
- Season with 1/2 teaspoon salt, or to taste.
- Remove from heat and allow to cool.
- In a large mixing bowl, whisk together the eggs, heavy cream, the remaining salt, pepper, parsley, and Parmesan cheese.
- Stir in the pepper and onion mixture.
- Fill each muffin cup till almost full (about 1/4 cup each).
- Place muffin pan in the oven and bake for 10 to 12 minutes, or until the egg mixture puffs up and is set in the center.
- Using a rubber spatula loosen the frittatas from the muffin cups and serve immediately.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Anonymous
My daughter Wendy showed me your recipe for mini-frittatas this morning. We quickly put it together and devoured the results! With mango chunks on the side we had a lovely Sunday breakfast...Thank you! Florida mom
Bobbi | Bobbi's Kozy Kitchen
Sounds wonderful!! I am so glad you enjoyed them and had a nice family breakfast!!