Mini Frittatas

Mix up your breakfast with these cute little veggie frittatas. These are easy, customizable, and tasty alongside some fruit, breakfast potatoes, and a hot beverage.

Mini Frittatas

Protein
Servings: 8 mini fritattas
Recipe From: Katie’s Bright Kitchen

Ingredients

Protein

  • 4 eggs
  • 1/4 cup milk of choice (I use plant-based) 2 oz
  • 1/2 cup cheese of choice (I use Kite Hill almond milk ricotta) 4 oz

Veggies

  • 1/2 cup veggies of choice (cherry tomatoes, browned onions or mushrooms, chopped dark greens, broccoli, asparagus, scallions, chives, etc.)

Seasonings

  • salt and black pepper
  • 1/2 tsp dried basil, oregano, or thyme

Instructions

  • Preheat the oven to 350°F and grease a non-stick muffin pan or use silicone liners.
  • Whisk together the eggs, milk, and seasonings.
  • If desired, sauté any vegetables ahead of time. (I like to sauté mushrooms and onions before putting them into the fritattas)
  • If making potatoes on the side, prepare them on a baking sheet lined with parchment paper and roast them at the same time.
  • Distribute the cheese and veggies evenly amongst 8 muffin cups. Sprinkle with more salt and pepper.
  • Pour the egg mixture over each of the cups, distributing it evenly among all 8 cups. Fill them to the top, but leave a tiny bit of room as they will expand just a little.
  • Bake for 25-30 minutes, or until set. Let cool for a few minutes before removing. Wait until they collapse and settle a little bit.
  • Garnish with fresh herbs, if desired.
  • See notes below for serving sizes.

Notes

  • This whole recipe contains 4 protein servings in BLE.
  • For the BLE weight loss plan, eat 2 mini frittatas as a breakfast protein, and count 1 oz of veggies. For maintenance, eat 4 frittatas and count 2 oz of veggies. Eat 5 or 4 oz of fruit on the side to complete your breakfast produce, along with a side of grain (potatoes!)
  • I don’t bother to count the 2 oz of milk toward the protein, as it is spread out amongst 4 breakfasts. 
  • To make these extra delicious, mix a Tbsp of pesto to the egg mixture. 
Tried this recipe?Mention @katiesbrightkitchen or tag #katiesbrightkitchen!
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4 Comments

  1. Marcia Miley

    Can you have veggies for breakfast? If you do , do you take away from the amount at lunch?

     
  2. Kirsten Pontarelli

    Have you tried Just Egg in this (or any baked egg) recipe? It looks so goooood…

     

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