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Mini Vegetable Frittatas

(3:11)
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What's Gaby Cooking
A great way to prep for breakfast: Mini Vegetable Frittatas (with whatever veggies are in the fridge!)

Cooking Recipe

INGREDIENTS

1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 small onion, diced
1 cup Parmesan cheese
8 eggs, beaten together
2 tbsp chives
salt and pepper to taste
olive oil for drizzling

INSTRUCTIONS

Preheat oven to 350 degrees. In a large 10 inch skillet heat the olive oil over medium high heat. Sauté the diced zucchini, onion and red and yellow bell peppers for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sautéed vegetables to the bottom of a regular sized muffin pan.
In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives and parmesan. Fill the remaining area in the muffin tin with the egg, gently stirring the ingredients together. Bake in the oven for 10-12 minutes until the eggs are completely set.

Mini Vegetable Frittatas
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