Summertime Veggie Frittata “Muffins”

Perfect for a quick and healthy breakfast, these savory breakfast muffins are stuffed with eggs, fresh veggies and plenty of zest.

Serves 6-10


  • 2 tbsp. vegetable oil
  • 1 small zucchini, diced
  • 1 medium tomato, diced
  • kernels from 1 ear of corn
  • 1 small bell pepper, diced (red, orange or yellow are best)
  • 1 tbsp. garlic, minced
  • 1 1/2 tbsp. shallot, minced
  • 6 eggs
  • 1/4 cup milk
  • 1/4 cup frozen peas
  • salt and pepper to taste
  • parmesan cheese, grated


  1. Preheat oven to 350°F.
  2. Heat a large skillet over medium high heat and add vegetable oil. Once it’s hot, add zucchini, tomato, corn, bell pepper, garlic and shallot. Sauté until tender, about 5–7 minutes.
  3. Meanwhile, whisk eggs, milk and peas together in a large bowl. Season with salt and pepper.
  4. Once veggies are cooked, let them cool to room temperature, then add them to the egg mixture.
  5. Put paper muffin cups in a muffin tin (regular or mini) and spray with a nonstick spray.
  6. Divide egg mixture between the muffin cups.
  7. Bake until set and slightly browned on top (roughly 10 minutes for minis and 20 minutes for regular-sized muffins).
  8. Remove muffins from tray, peel off paper cups and sprinkle with parmesan cheese. Enjoy!

    Recipe courtesy of Rob Varner, Sheepshead Eats