Veggie Frittata Muffins

Name: Veggie Frittata Muffins
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Ingredients: 4 Egg, beaten; 120 g Zucchini, grated and squeezed; 80 g Pepper, diced; 40 g Cheese, grated; 50 g Spinach, chopped; 1 tsp Olive oil, for greasing; ⅓ tsp Salt; ¼ tsp Black pepper, ground

Veggie Frittata Muffins · ready in 30 min · 2 servings · 276 kcal per serving · easy · 8 ingredients

These colorful baked egg muffins turn zucchini, spinach, pepper, and cheese into tender bite sized frittatas for a simple breakfast.

Prep: 12 min
Cook: 18 min
Total: 30 min
Serves: 2
kcal: 276
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian Gluten-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

4Egg, beaten
120 gZucchini, grated and squeezed
80 gPepper, diced
40 gCheese, grated
50 gSpinach, chopped
1 tspOlive oil, for greasing
⅓ tspSalt
¼ tspBlack pepper, ground

Equipment

oven, mixing bowl, whisk, box grater, knife, cutting board, 6 cup muffin tin, measuring spoon, pastry brush, clean towel, spatula, ladle

Instructions

Gather Ingredients
Gather measured eggs, zucchini, pepper, cheese, spinach, oil, salt, and black pepper, plus a bowl, whisk, grater, knife, and muffin tin. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Heat Oven
Heat oven to 190°C / 375°F and brush 6 muffin cups with olive oil so the egg bites release cleanly after baking. · 5 min
What to look for: The muffin cups look lightly glossy with oil.
Prepare Vegetables
Grate zucchini, dice pepper, chop spinach, and squeeze the zucchini gently to remove excess water before mixing. · 7 min
What to look for: The zucchini feels damp but no longer drips water.
Mix Egg Base
Whisk eggs with salt and black pepper until smooth, then fold in zucchini, pepper, spinach, and cheese. · 4 min
What to look for: The egg mixture is even, colorful, and lightly speckled with vegetables.
Bake Muffins
Divide the mixture among 6 oiled muffin cups and bake for 16 to 18 minutes until puffed and set in the center. · 18 min
When it is done: Center reaches 71°C / 160°F with no liquid egg.
Serve Warm
Rest muffins for 3 minutes, loosen edges with a small knife, and serve warm while the cheese is soft. · 3 min
What to look for: The muffins lift out cleanly and hold their rounded shape.

Nutrition (per serving)

kcal	276
Protein	20 g
Carbohydrates	7 g
of which sugars	4 g
Fat	19 g
of which saturated	7 g
Fibre	3 g
Sodium	686 mg

Nutri-ScoreB

Allergens

Contains: eggs, milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Microwave covered until hot throughout, or warm in a low oven until the center reaches 74°C / 165°F.

Ingredient substitutions

Zucchini

Spinach: Use only if zucchini is unavailable, with a softer green result.

Pepper

Zucchini: Adds mild moisture instead of sweet crunch.

Cheese

Spinach: Removes dairy richness but keeps the muffins colorful.

Spinach

Zucchini: Squeeze well so the egg mixture does not become watery.

Olive oil

Butter: Use melted butter to grease the muffin cups.