Mozzarella Veggie Frittatas

Ingredients: Makes 12 servings

Breakfast and Brunch

1/4 lb mozzarella cheese, shredded
1 cup green peppers, diced
1/2 cup tomatoes, chopped
1/2 cup yellow onion, chopped
5 oz fresh spinach, chopped
1/2 tsp canola oil
3/4 tsp salt
3/4 cup whole milk
1/2 tsp black pepper
3 3/4 cup eggs, beaten


  1. Preheat the oven to 325 degrees. In the meantime, get your kids involved and safely teach them to chop and dice the vegetables into bite-sized pieces.
  2. Once the vegetables are cut, heat oil in a sauté pan. Cook peppers, tomatoes, onion, and spinach until softened. Use a strainer to push all liquid out of vegetables.
  3. In a bowl have your little ones mix all the cooked vegetables with shredded mozzarella.
  4. Use cooking spray to prepare a standard 12 cup muffin pan (4 fl. oz. volume) with pan. Your kids can divide vegetable/mozzarella filling among muffin cups with a spoon.
  5. Crack eggs into a bowl, mix together eggs, salt, milk, and pepper. Don't forget, if your kids are cracking the eggs make sure they wash their hands as soon as they are done.
  6. Pour egg mixture into muffin cups. Egg mixture should fill muffin cups almost to rim.
  7. Bake at 325F degrees for 12-15 minutes or until cooked through.
  8. Use pairing knife and an offset spatula to unmold frittatas.

Note: Frittatas can be stored in the refrigerator for 2-3 days or frozen for up to 6 months.  Try making these on the weekend to have weekday breakfasts ready to go.

Serving Size: 
1 frittata

Nutritional Information:
160 calories, 10 g fat, 4 g saturated fat, 290 mg cholesterol, 305 mg sodium, 3.5 g carbs, 0.5 g fiber, 2 g sugar, 13 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon