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Mini Vegetable Frittata

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How to Make Mini Vegetable Frittata

Frittate, as they are called in Italy, can be downsized into mini portions for the perfect low carb breakfast on-the-go. This version calls for mushrooms, leeks, and zucchini, but you could make these with any seasonal vegetables. Try artichokes and asparagus in the spring, tomatoes and eggplant in the summer, or fennel and roasted peppers in the fall.

Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

 


10 min prep time


20 min cook time


6servings


2 Mini Frittatas

Print Recipe >

Step-By-Step Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Heat olive oil in a large, wide, ovenproof skillet over medium-high heat. Add the onion and saute, stirring occasionally, until softened and golden (about 4 minutes). Add the mushrooms and zucchini, and cook until browned (about 4 minutes). Add the leeks, stir, and cook for another 4 minutes. Remove from heat, and set aside until cooled.
  3. In a large bowl, whisk together the beaten eggs, basil leaves, and pecorino cheese. Add the cooled vegetables to the egg mixture and stir to combine.
  4. Grease a 12-hole muffin tin with nonstick cooking spray and distribute the egg and vegetable mixture evenly into the holes, filling each 1/2-3/4 of the way. Put muffin tin in the oven and bake until the frittata tops are golden and the eggs are set, about 8-10 minutes. Allow to cool slightly and serve.
Low Carb
Mediterranean
Vegetarian
Quick & Easy
Gluten-Free
Breakfast and Brunch
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Nutrition facts

6 Servings



  • Serving Size

    2 Mini Frittatas


  • Amount per serving



    Calories





    180

  • % Daily value*

  • Total Fat
    14g

    18%

    • Saturated Fat
      3.6g

      18%
    • Trans Fats
      0g

  • Cholesterol
    125mg

    42%

  • Sodium
    150mg

    7%

  • Total Carbohydrate
    8g

    3%

    • Dietary Fiber
      2g

      7%
    • Total Sugars
      4g

  • Protein
    7g

  • Potassium
    310mg
    7%

Ingredients

olive oil
1/4 cup

medium yellow onion (cut into very thin slices)
1

shiitake mushrooms (stemmed and cut into very thin slices)
1 pints

large zucchini (diced)
1

small leeks (white and light green parts rinsed and finely chopped)
2

large eggs (beaten until foamy)
4

basil leaves (hand torn)
8

grated pecorino romano cheese
1/4 cup

nonstick cooking spray
1

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