Make-Ahead Spring Vegetable Frittata Cups
These delicious make-ahead frittata cups are perfect for spring, packed with fresh vegetables and ideal for meal prep. Enjoy them for breakfast or a light snack!
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (6) large eggs
- (1/2 cups) milk
- (1 cup) spinach, chopped
- (1/2 cups) bell pepper, diced
- (1/2 cups) cherry tomatoes, halved
- (1/4 cups) onion, finely chopped
- (1/2 cups) feta cheese, crumbled
- (1 tablespoon) olive oil
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) garlic powder
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large bowl, whisk together 6 large eggs and 1/2 cup milk until well combined. Add 2/4 teaspoon salt.
- 3
Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder to the egg mixture and stir well.
- 4
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/4 cup finely chopped onion and sauté for 2-3 minutes until translucent.
- 5
Add 1/2 cup diced bell pepper and 1 cup chopped spinach to the skillet. Cook for another 3-4 minutes until the vegetables are tender.
- 6
Remove the skillet from heat and let the vegetable mixture cool slightly.
- 7
Once cooled, add the sautéed vegetables and 1/2 cup halved cherry tomatoes to the egg mixture. Stir to combine.
- 8
Spray a muffin tin with non-stick spray or line with silicone muffin cups.
- 9
Pour the egg and vegetable mixture evenly into the muffin tin, filling each cup about 3/4 full.
- 10
Top each cup with 1/2 cup crumbled feta cheese, distributing evenly.
- 11
Bake in the preheated oven for 20-25 minutes, or until the frittata cups are set and lightly golden on top.
- 12
Remove from the oven and let cool in the tin for 5 minutes before carefully removing the cups.
- 13
Allow the frittata cups to cool completely on a wire rack before storing them in an airtight container in the refrigerator.
Recipe actions