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Mini Vegetable Frittata Muffins

Mini Vegetable Frittata Muffins
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Light, fluffy, and packed with vibrant veggies, these Mini Vegetable Frittata Muffins are a quick and healthy option for busy mornings or snacks. With cherry tomatoes, spinach, and Parmesan, they’re easy to customize, make-ahead friendly, and bursting with flavor!

Ingredients

Scale

Base Ingredients:

  • 6 large eggs
  • 1/4 cup milk (or non-dairy alternative)
  • 1/2 cup fresh spinach, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup grated Parmesan cheese, plus extra for garnish
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Optional Add-Ins:

  • 1/4 cup diced onions
  • 1/4 cup bell peppers, finely chopped
  • 1/4 cup mushrooms, diced

Instructions

  1. Preheat the Oven:
    Heat oven to 375°F (190°C). Grease a standard muffin tin with non-stick spray or olive oil.
  2. Make the Egg Base:
    Whisk the eggs with milk, garlic powder, salt, and pepper in a mixing bowl until smooth.
  3. Prepare Vegetables:
    Chop spinach finely and halve cherry tomatoes. Dice any optional add-ins you’d like to include.
  4. Mix and Fill:
    Stir spinach, tomatoes, and any optional veggies into the egg mixture. Divide evenly among the muffin cups, filling each about 3/4 of the way. Sprinkle Parmesan on top.
  5. Bake:
    Bake for 18–22 minutes, or until the tops are lightly golden and the muffins are set. A toothpick inserted into the center should come out clean.
  6. Cool and Serve:
    Let muffins cool for 5 minutes in the tin before removing. Garnish with extra Parmesan or fresh basil and serve warm.

Notes

Serving Suggestions:

  • Enjoy as-is for a quick snack or pair with toast and fresh fruit for a full breakfast.
  • Add a dollop of Greek yogurt or a side of mixed greens for a light lunch.

Tips & Tricks:

  • Don’t Overfill: Allow space for the muffins to puff up as they bake.
  • Texture Check: Look for slightly firm tops and golden edges—this means they’re perfectly cooked.

Storage & Reheating:

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Wrap muffins individually and freeze for up to 1 month.
  • Reheat: Warm in a microwave (30–40 seconds) or oven (350°F/175°C for 5–7 minutes).

Find it online: https://cakeshungry.com/mini-vegetable-frittata-muffins/