OVEN-BAKED MINI FRITTATAS WITH SEASONAL VEGETABLES

OVEN-BAKED MINI FRITTATAS WITH SEASONAL VEGETABLES

Oven-Baked Mini Frittatas With Seasonal Vegetables are a light, nourishing and convenient breakfast that fits seamlessly into busy mornings. Each frittata begins with fluffy eggs whipped until airy, then folded with colourful bell peppers and onions for natural sweetness and crunch. The single portions cook to golden perfection with tender centres and lightly crisp edges. Their protein and fibre content delivers satiety and energy, while the minimal ingredients keep preparation quick and uncomplicated. These mini frittatas are versatile and easily customised with cheese, fresh herbs or extra vegetables, which can be enjoyed warm straight from the oven or cold as a grab-and-go snack. It is naturally gluten-free, vegetarian and lower in fat, which caters to a variety of dietary needs without sacrificing flavour. Oven-Baked Mini Frittatas With Seasonal Vegetables prove that wholesome meals can be simple, satisfying and meal-preparation friendly, making them a true breakfast essential.

RECIPE CATEGORY

Breakfast

SERVING SIZE

1

CUISINE

British

PREPARATION/TECHNIQUES

Bake, 5 ingredients or less, Prepared in Advance

OCCASION/HOLIDAY

Family Reunion, Fall, Spring, Easter, Graduation

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Quick & Easy, Vegetarian, Kid Friendly, Low Fat, Wheat / Gluten-Free

DISH TYPE

Frittata

INGREDIENTS

There are the following ingredients for Oven-Baked  Mini Frittatas With Seasonal Vegetables:

• 100 grams | 3.53 ounces | 2 large eggs
• 20 grams | 0.71 ounces | 2 tablespoons diced bell pepper
• 10 grams | 0.35 ounces | 1 tablespoon chopped onion
• 1.5 grams | 0.05 ounces | ¼ teaspoon fine sea salt
• 0.30 grams | 0.01 ounces | ¼ teaspoon black pepper, freshly ground

FULL NUTRITIONAL INFORMATION

• Calories: 154 kilocalories
• Fat: 9.6 grams
• Saturated Fat: 3.2 grams
• Carbohydrate: 3.6 grams
• Sugar: 2.6 grams
• Fibre: 0.5 grams
• Sodium: 733 milligrams
• Protein: 12.6 grams
• Calcium: 59 milligrams
• Potassium: 192 milligrams
• Iron: 1.85 milligrams

PREPARATION

These steps are followed for the preparation of Oven-Baked Mini Frittatas With Seasonal Vegetables:

• Preheat Oven: Set your oven to 180° Celsius. Lightly grease one slot of a standard muffin tin or use a silicone baking cup to prevent sticking.
• Beat The Eggs: Crack the eggs into a small bowl and beat thoroughly with a fork until the mixture is well blended and lightly frothy. This aeration helps the frittatas rise and creates a fluffy texture.
• Add Vegetables: Fold in the diced bell pepper and chopped onion. Season with a pinch of salt and freshly ground black pepper. Stir gently to ensure the vegetables are evenly dispersed throughout the egg mixture.
• Fill The Tin: Pour the mixture into the prepared muffin slot, filling about three-quarters full to leave space for expansion during baking.
• Bake The Frittata: Place the muffin tin in the centre of the oven and bake for 18 to 20 minutes or until the frittata is puffed up and golden. A knife inserted in the middle should come out clean.
• Cool And Serve: Let it cool in the tin for 3 to 5 minutes before removing. Serve warm or let it cool completely for storage.

PREPARATION TIME

5 minutes

COOKING TIME

20 minutes

TIPS

Here are some helpful tips for Oven-Baked Mini Frittatas With Seasonal Vegetables:

• Prepare Ingredients First: Dice your vegetables in advance and store them in the refrigerator to speed up morning preparation.
• Use Non-Stick Moulds: Silicone baking cups or well-greased tins ensure the frittata doesn’t stick and can be removed easily.
• Whisk Well: Whisking the eggs properly helps incorporate air and makes the mini frittatas light and tender.
• Batch Cooking: Make several at once and store for the week. They reheat well and keep their texture.
• Customise Per Taste: Add different herbs, seasoning blends or soft cheeses to enhance flavour.
• Watch The Oven: Check a couple of minutes early, when the dish is done. Avoid overcooking to retain moisture.

VARIATIONS

• Add Cheese: Stir in 1 tablespoon grated cheddar or feta for a richer taste.
• Increase Fibre: Add chopped spinach, mushrooms or courgettes for extra nutrients.
• Add Spice: Mix in a pinch of chilli flakes or smoked paprika for a flavour boost.
• Meat Lovers: Add a teaspoon of cooked diced turkey or chicken sausage for more protein.
• Dairy-Free: Skip cheese and use coconut or almond milk to lighten the texture if desired.
• Lower Cholesterol: Use 1 whole egg and 2 egg whites instead to reduce fat content.

PREPPING AND STORAGE

• Refrigeration: Once cooled, store Oven-Baked Mini Frittatas With Seasonal Vegetables in an airtight container in the refrigerator for up to 3 days.
• Batch Preparation: Bake a tray of 6 to 12 mini frittatas at once to enjoy throughout the week. Just multiply the ingredients accordingly.
• Freezing: Wrap individually in parchment paper and freeze in a zip-top bag. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a microwave for 30 to 45 seconds or a preheated oven for 5 to 7 minutes at 160° Celsius.