EASY Mini Vegetable Frittatas
Mini Vegetable Frittatas are fluffy baked egg muffins loaded with vegetables and cheese.
Ingredients
- 8 large eggs
- ½ cup milk
- 1½ teaspoons Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup shredded Cheddar cheese
- 4 ounces goat cheese crumbled
- ¾ cup chopped yellow squash
- ¼ cup frozen chopped spinach thawed and squeezed dry
- ¼ cup finely chopped onion
- ¼ cup diced cherry tomatoes
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, milk, Italian seasoning, salt, and black pepper until smooth.
- Stir in the Cheddar cheese, goat cheese, chopped squash, spinach, and onion.
- Generously coat a 12-cup muffin pan with non-stick cooking spray.
- Evenly divide the egg mixture among the muffin cups, filling each about three-quarters full.
- Top each cup with a few diced cherry tomatoes.
- Bake the Mini Vegetable Frittatas for 20–22 minutes, or until the centers are fully set and lightly golden.
- Allow the frittatas to cool for about 5 minutes before gently loosening them with a small knife or spatula.
- Serve warm or let cool completely for meal prep.
Notes
- Serve with fresh fruit or a green salad for a complete meal.
- Delicious with whole-grain toast or roasted potatoes.
- Great for brunch buffets or holiday breakfasts.
- These egg muffins are perfect for weekly meal prep.