Parmesan & Red Pepper Mini Frittatas

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Mini frittatas make a perfect grab-and-go breakfast on a busy day. They’ll also be a surefire hit at your next Sunday brunch! Packed with juicy, nutritious vegetables like red bell pepper and onions, these mini frittatas are the perfect way to sneak veggies into a savory snack. Our Parm & Red Pepper Mini Frittatas have all the flavor of quiche without the fattening crust, which shaves off a boatload of calories. Eggs deliver a hefty dose of essential amino acids and vital vitamins like riboflavin and folic acid. Parmesan adds a sharp, succulent touch to these egg-based delights. Best of all? These light and fluffy flavorful frittatas are also fun to make! When it comes down to it, they’re just plain filling, healthy, and most importantly, delicious. Enjoy!

Parm & Red Pepper Mini Frittatas

Parm & Red Pepper Mini Frittatas

Yields: 8 servings | Calories: 93 | Total Fat: 6g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 142mg | Sodium: 180mg | Carbohydrates: 2g | Fiber: 0g | Sugar: 2g | Protein: 7g | SmartPoints (Freestyle): 3 |


  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup diced onions
  • 1 medium zucchini, diced small
  • 6 large eggs
  • 1/4 cup low-fat milk
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 teaspoon kosher or sea salt
  • 1/8 teaspoon black pepper
  • 1/2 cup chopped red bell pepper


  1. Preheat oven to 350 degrees F.
  2. Spray ramekins with cooking spray.
  3. Place olive oil in a sauté pan over medium heat. Place onions, bell peppers, and zucchini in the pan and cook for 5 to 8 minutes, until softened and onions are slightly translucent. Whisk eggs with milk, salt, pepper, and parmesan and add in the vegetables and stir.
  4. Place egg mixture into 8 individual ramekins spaced out on a baking tray. Cook for 16-18 minutes, until set in the centers. Frittatas can be served warm or cold and will keep well in the fridge for up to one day. Enjoy!

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12 Comments on "Parmesan & Red Pepper Mini Frittatas"

  1. Zena  January 28, 2016

    How much zucchini? I don’t see I listed in the ingredients.

  2. Amanda  March 15, 2016

    It lists making 12 servings, but says divide into 4 ramekins? How big are the ramekins?

    • Gale Compton  March 16, 2016

      Amanda, Whoops! It’s actually 8 ramekins. We’ll update the nutritional data in a few. Thanks for letting us know. 🙂

  3. Thomas Coleman  September 5, 2016

    This was easy and yummy. Even the kids liked it. I added red peppers and a little milk to stretch the eggs. Will definitely make again.

  4. Cheryl  September 21, 2016

    Well they really only keep for one day, or should it be one week?

  5. Jessica  November 21, 2016

    I don’t have ramekins. Could I bake them in a muffin pan? About how much would I put in each one and would I bake it for the same time? Wasn’t sure how much the mixture would rise and don’t want to overfill the pan. Thanks!!

    • Gale Compton  November 23, 2016

      Jessica, Yes muffin tins are fine and fill about 3/4 full or 2/3 if you don’t want to take a chance on overfilling. Yes, bake for the same amount of time. 🙂

  6. Kim M.  November 1, 2017

    Can these be frozen? Why only keep for 1 day? I have made similar recipes, and it said up to 1 week in the fridge.

    • Jennifer Hanford  November 7, 2017

      Hi, Kim. Yes, these can be frozen. We recommend one day in the fridge to maintain the recipe’s freshness and consistency. Thanks!

  7. Jane  November 7, 2017

    These sound great but if one frittata is a serving 93 cals wouldn’t be enough for a breakfast. I’m thinking serving 3 to a hungry husband to ensure a fulfilled tum!


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