Vegetable Mini Frittatas

Frittatas are so versatile. You can add anything you like to eat from different vegetables, meat or cheese. I used this recipe for our cleanse day, so you see there isn’t any bacon or milk in the recipe. If you want, you can certainly add 1/4 cup of milk and 1/4 cup parmesan cheese to the egg mixture. YUM!


  • 4 large eggs
  • 4 egg whites
  • 1 small shallot, minced
  • 1/2 red pepper, minced
  • 1/2 green pepper, minced
  • 3 slices turkey bacon, chopped
  • 1/4 cup quinoa, cooked
  • 1/4 cup chopped frozen kale or spinach
  • 1 tbsp fresh basil, minced
  • ½ tsp salt
  • ¼ tsp black pepper


  1. Preheat oven to 350 degrees. Grease muffin pan with olive oil spray. Spray well because you don’t want these to stick to the pan.
  2. In a small skillet, add 1 tbsp olive oil to saute shallot, red and green pepper and turkey bacon. Cook for a few minutes until softened and bacon is slightly crisp.
  3. In a large bowl, whisk eggs. Stir in cooked vegetables and turkey bacon. Add in cooked quinoa, kale and fresh basil. Season with salt and pepper. Set aside.
  4. Fill each muffin cup ¾ full with egg and bacon mixture. Bake for 15 minutes until eggs are set and light golden brown.
  5. The frittatas will be puffy but will settle once cooled. Using a knife, run the edge of the knife around the edge of each frittata to loosen.

Makes one dozen mini frittatas.

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