Parmesan & Red Pepper Mini Frittatas

5 from 1 vote

You'll love this crust-less quiche!

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!

5 from 1 vote

Parmesan & Red Pepper Mini Frittatas

These mini frittatas are a yummy addition to your weekly breakfast menu.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 8 people
Serving Size 1 frittata
Course Breakfast, Lunch
Cuisine Italian
Author SkinnyMs.

Ingredients

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

Instructions

  • Preheat oven to 350 degrees F.
  • Spray ramekins with cooking spray.
  • 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.
  • 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!

Nutrition Information

Serving: 1frittata | Calories: 93kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 142mg | Sodium: 180mg | Sugar: 2g |
SmartPoints (Freestyle): 3
Keywords Diabetic-Friendly, Gluten-Free, Keto, Quick and Easy

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12 Comments

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

  1. 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.

  2. 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!!

    1. 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. 🙂

  3. 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.

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

  4. 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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