Go Back
+ servings

Mini Veggie & Cheese Frittatas

Course Breakfast
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12
Author Delish D'Lites


  • 1 jalapeno pepper seeded and chopped
  • 1/2 cup bell pepper chopped
  • 1/2 cup red onion chopped
  • 2 green onions sliced into rings
  • 1 cup baby spinach
  • 1/3 cup shredded cheddar cheese
  • 2 Russet potatoes shredded
  • 12 large whole eggs
  • 1/4 cup milk
  • 1/4 cup all purpose flour
  • 2 teaspoons extra virgin olive oil
  • salt and pepper to taste


  1. Preheat your oven to 375 degrees.
  2. Shred the potatoes and squeeze them dry using a clean kitchen towel. Place the shredded potatoes in a bowl and season them with salt, pepper, and olive oil.
  3. Crack 12 eggs into a bowl. Add 1/4 cup of milk, 1/4 cup of flour, and salt and pepper to taste. Whisk until the mixture is thoroughly combined. It's ok if there are a few small lumps of flour.
  4. Heat up 2 teaspoons of olive oil in a pan on medium heat. Toss in your veggies (except the spinach) and season with salt and pepper. Cook for 3-4 minutes, until the veggies are tender, but not browned.
  5. Once they're cooled, toss your veggies into the beaten egg mixture, and toss into the spinach and cheese. Mix it up.
  6. Line the bottom of your mini muffin cups with about 1 tbsp of shredded potatoes. Spoon some of the veggie/egg mixture into each cup, over the potatoes.
  7. Bake at 375 degrees F until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Check doneness by pushing a clean toothpick into the center of the frittata. If it comes out clean and not wet, it's done.
  8. Pop them out of the muffin tin using a fork or tongs. Serve warm.