Mini Vegetable Frittatas
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Mini Vegetable Frittatas

Submitted by: Isabel De Los Rios

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Servings: 8

These mini quiches are delicious for any meal.


    1 c. white mushrooms

    1 leek, fresh, organic

    1/4 c. fresh parsley

    1 tsp. sea salt

    1/2 tsp. black pepper

    8 lrg. egg

    1/2 c. milk, raw or organic

    1 tbsp. butter

    1 c. zucchini

    1 c. red bell pepper


Preheat oven to 350°F. Grease a large muffin tin with butter. Whisk eggs and milk together in a large mixing bowl. Set aside. Heat butter in a medium skillet or frying pan over medium heat. Place diced zucchini, diced red pepper, sliced mushrooms, and diced leek in a skillet and sauté until vegetables become soft, about 5 minutes. Remove from heat and stir in finely chopped parsley, salt, and pepper. Fold vegetables into egg mixture. Fill muffin cups three-quarters of the way full with vegetable frittata batter. Bake 20 to 30 minutes until frittatas are set and browned on top. Serve hot or let cool and store in the fridge for later.