Mini Vegetable Frittatas Recipe

Name: Mini Vegetable Frittatas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, diced; 1 tablespoon minced garlic; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 cup chopped artichoke heart; 1/3 cup sliced mushrooms; 1/3 cup grated zucchini; 12 large eggs; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup grated romano cheese; 1 tablespoon finely chopped Italian parsley (optional); 1 cup marinara sauce; olive oil, for muffin tins

Servings: persons

1 large onion, diced
1 tablespoon minced garlic
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup chopped artichoke heart
1/3 cup sliced mushrooms
1/3 cup grated zucchini
12 large eggs
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated romano cheese
1 tablespoon finely chopped Italian parsley (optional)
1 cup marinara sauce
olive oil, for muffin tins

1
Preheat oven to 375 degrees F. Oil 2 - 12 muffin cup tins with olive oil. (Non-stick tins work best).
2
Saute the onion and garlic in the olive oil and butter until onion is clear.
3
Add artichoke hearts, mushrooms and zucchini.
4
Saute 5 to 10 minutes.
5
Spoon this mixture into muffin tins about half way up.
6
Beat the eggs with the salt, pepper and herbs until frothy.
7
Mix in the grated cheese, then pour evenly over the top of the vege mixture.
8
Top each with a tablespoon of the Marinara Sauce and bake 15 minutes, or until egg mixture is set.
9
Let cool for 5 minutes.
10
Use a knife to loosen the edges of each frittata and serve.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large onion, diced, 1 tablespoon minced garlic, 2 tablespoons olive oil, 2 tablespoons unsalted butter, and more.

Yes, Mini Vegetable Frittatas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Vegetable Frittatas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions