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Mini spring vegetable frittatas



  • 1/4 cup blanched green peas
  • 1/4 cup cooked zucchini, (cut into 1/4 inch cubes
  • 1/4 cup green asparagus, (cut into 1 inch pieces)
  • 1/4 cup red bell peppers, lightly sautéed in olive oil
  • 1/8 cup italian flat leaf parsley, chopped
  • 10 cup eggs, beaten


Baking Directions:

Pre-heat oven to 350 degrees F.

Spray a muffin tin evenly using the non stick cooking spray.

In mixing bowl, beat the egg and then combine all the vegetables and the chopped parsley.

  Season to taste and mix well.

Ladle the egg mixture (make sure each ladle has equal amount of all the veges) in to the muffin tin to come up ½ way up sides.

Place into the pre-heated oven and bake for 10-12 minutes or until the centers slightly puff up.

Remove from oven and carefully remove fritattas from tin using a small plastic spatula.

Serve immediately along with green salad or side dish of choice.