Vegetable Frittata Muffins

by | Apr 8, 2021 | Recipes

● Eggs are a great source of protein. Protein is essential for health as it functions as the building blocks for bones, muscles, cartilage, skin and blood.
● Red bell pepper contributes vitamin C along with vibrant color. Vitamin C is an immune boosting vitamin helping protect the body from harmful free radicals, and promotes healthy skin
● Only 65 calories each and low in saturated fat.


Fully Mediterranean logo
vegetable frittata muffins
Course Breakfast
Servings 12 muffins
Cuisine American


  • Olive oil spray
  • ½ Yellow onion diced
  • 1 Red bell pepper diced
  • 2 Handfuls baby spinach roughly chopped
  • ¼ Tsp Kosher salt
  • ½ Tsp black pepper
  • 4 Whole eggs
  • 4 Egg whites
  • ½ Cup milk
  • ½ Cup sharp cheddar cheese
  • Fresh rosemary basil and parsley to taste


  • Preheat the oven to 350°F. Coat a 12-cup muffin pan with oil spray to prevent sticking.
  • In a large mixing bowl, whisk together eggs, egg whites, and milk.
  • Add the onion, bell pepper, spinach and cheese to each of the 12 muffin cups.* Pour ¼ to ½ cup of the egg mixture over the vegetables. Bake for 22-24 minutes, checking after 15 minutes to make sure they don’t burn.
  • Once muffins have cooled, they can be stored in an airtight container in the refrigerator for several days. Alternatively, they can be individually wrapped in plastic wrap and stored in a Ziploc bag for up to 1 month in the freezer. To reheat, microwave for up to 30 seconds or reheat in a toaster oven.


Feel free to try other combinations including: chicken sausage, spinach and feta or Canadian bacon and swiss.


Nutrition Facts
Vegetable Frittata Muffins
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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