Get your mini vegetable frittata! These beauties are sure to become your new go-to breakfast. Mini vegetable frittata are high in protein, gluten free, grain free, dairy free, and crafted with very simple ingredients you can find anywhere! Get ready to be blown away.
Mini Vegetable Frittata
One of the most common barriers to healthy living can be time. Our jobs, commutes and lifestyles seem to get crazier and busier by the day. Life and lifestyle are two very difficult things to marry sometimes. Meals that are quick and can be eaten on the go are very necessary to manage in the real world.
Meals Made Simple
These mini vegetable frittata are so easy to make. You will only need about 10 minutes of prep and about 20 minutes in the oven to create this delicious breakfast (or anytime of the day) meal. You can whip these mini vegetable frittatas up ahead of time and they’re great cold or at room temperature.
The Incredible Egg
I have been in the throws of a huge love affair with eggs for years. Why you might ask? Well, eggs are an amazing food. They are a perfect source of protein and can be eaten in a variety of ways. In the mini vegetable frittata the eggs are savory and blend perfectly with the spices and texture of the ingredients. These are even portable since they are mini. Baked in the way of a muffin pan. We are serious about the frittata around here. They are also perfect any time of day. Store them in a container in your fridge and you have an instant meal. Just pop the lid and eat. Very simple.
- 6 Pasture-Raised Eggs
- 2 Small Zucchini
- 1 Red Pepper
- 2 Tablespoons of Green Scalllions
- 2-3 Tablespoons of Coconut Oil
- ¼ Cup of Unsweetened Almond Milk
- 2 Teaspoons of Dried Thyme
- Pink Himalyan Salt (to taste)
- Black Pepper (to taste)
- Preheat the oven to 375 degrees.
- Chop up the zucchini and red pepper.
- Melt the coconut oil in a medium saucepan over the stovetop.
- Add the zucchini, red pepper, thyme, scallions and salt and pepper to the pan.
- Sautee until soft (appoxiately 5 minutes) and then remove from heat.
- Crack the eggs in a large bowl.
- Add the coconut milk along with the cooked vegetables.
- Stir until evently distributed.
- Fill the cups of a muffin tin coated with coconut oil.
- Bake for 20 minutes and allow to cool.
Start with Protein
If you don’t have time to create a full meal from scratch every day (let alone breakfast) – let these mini vegetable frittata be your new standby.
Trying to lose weight? Your breakfast choose are a key component to your success. A new study shows that eating loads of protein at breakfast — 35 grams or more! — can reduce mindless snacking and help control appetite throughout the day.
So bring on the eggs!
Check out these other recent breakfast & brunch recipes.
How About You?
- Do you eat breakfast on the go?
- Are you an egg lover too?