Eggs pair with vegetables in my Mini Vegetable Frittata to make a grounding breakfast which sets you up for a successful day.
Most often I crave the grounding effect of eggs for breakfast. There’s just something about their big dose of protein and rich, comforting taste that is so satisfying. Mini Vegetable Frittatas are perfectly portioned and balanced with the best flavors.
I can’t even remember how long I’ve been making these in their current form. I started out like everyone else, adding the endless combinations of veggies, cheeses, and herbs to whisked eggs. We all divied the mixture out between muffin cups and, pre-silicone, gently encouraged them out of the molds to save for quick breakfasts.
I had a muffin top pan sitting in my cupboard and imagined the same egg mixture baked in that! Instead of a muffin-shaped puck I could create a mini frittata that would be much more pleasant to eat in my opinion. Later on this process became even easier when silicone muffin top pans or molds came out. I have used this one for years and I’ve gifted it to my favorite home cooks who love it as much as I do.
This is a perfect recipe for your weekly batch cooking. Make your 6 (or 12 if you use both silicone pans), enjoy 1 or 2 for your breakfast or brunch. Arrange the extras between some parchment paper and freeze until you’re ready to gently defrost maybe 2 or 3 at a time.
I suggest serving a frittata over a bed of salad greens with a light drizzle of olive oil and lemon juice. I have a clever client who likes to make a breakfast sandwich with them – a fast breakfast when you’re short on time.
You can literally pop these little beauties out in under an hour. Look around in your fridge for leftover bits and pieces that would work well here. I bet you can come up with some delicious combos, put your creative hat on. Sometimes I stir in some nutritional yeast to boost protein and B vitamins. It gives the frittatas a rich, cheesy flavor too.
Remember, it’s really important for your peri/menopausal body to get about 25 – 30 grams of protein for breakfast. This frittata will give you about 10 grams. Sometimes I’ll enjoy 2 to meet my needs. You could sip on a protein smoothie to up the protein or add a side of chicken sausage.
Mini Vegetable Frittata
- 6 whole large eggs, and 2 egg whites
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- 1 baby spinach, handful, sliced
- 6 cherry tomatoes, sliced
- 1 green onion, sliced
- 6 tablespoons feta or goat cheese
- 3 sprigs fresh dill, chopped
- Preheat oven to 350℉. Arrange a silicone muffin top pan on a small sheet pan for support.
- Whisk eggs, egg whites, salt, and pepper together.
- Divide spinach, cherry tomatoes, green onion, and cheese between muffin top cups.
- Use a ladle to evenly distribute egg mixture into each cup. Sprinkle dill over each egg cup.
- Bake for 15 minutes, until eggs are set.
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