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Individual Zucchini, Pepper, and Fontina Frittata

These Mini Zucchini Frittata Muffins are the perfect way to use up the garden’s abundance of zucchini. Make a big batch now and freeze for later!

Ingredients needed to make mini zucchini frittata muffins

Creating This Mini Frittata Recipe

A few weeks ago I bought zucchini for something, only when the time came to make dinner I couldn’t remember what that something was. I hadn’t written my menu down that week, and I hadn’t posted it on This Week For Dinner either. What to do??

Our dinner ended up sort of random, but I really enjoyed it. I used arugula from the garden to make a small salad inspired by this recipe. Instead of red onion, I grated some carrot, and because I was in a rush, I cut the chicken into strips before cooking it (to cut off some cooking time).

Then I decided I wanted to turn the chicken strips into chunks so they would be like little breaded chicken croutons on top of the salad.

I ended up making some individual frittatas with the random zucchini. I did a quick search so I could find one that had the most ingredients I had on hand and then adapted from there.

These were really tasty and great reheated for breakfast the next morning. I’ve since made them a second time using this Mini Scone Pan, which is actually quite usefull for things besides mini scones (brownies, frittata, and who knows what else). Once cooled completely, these freeze fairly well too.

two zucchini frittata muffins on a white plate with a side salad.

Ingredients for Mini Zucchini Frittata

These mini frittata muffins are made with the following ingredients:

  • Olive oil
  • Red onion
  • Red bell pepper
  • Zucchini
  • Garlic
  • Eggs
  • Milk
  • Fresh basil and parsley
  • Fontina cheese

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Mini Zucchini Frittata Muffins

Here’s an overview of how these mini egg frittatas are made:

  1. Grease 16 standard-sized muffin tins, set aside. Preheat oven to 375 degrees F.
  2. Heat oil in a 10-inch, oven-safe skillet or sauté pan. Sauté the vegetables until softened (I sauté them in batches, see the recipe card below for exact instructions).
  3. Combine the eggs, milk, salt, pepper, basil, parsley in a large bowl, stirring with a whisk until well mixed; set aside.
  4. Add the vegetables to the egg mixture, stir, then add in the shredded cheese. Carefully divide among muffin tins.
  5. Bake at 375 degrees for 10-15 minutes, or until cooked through.
  6. Remove the mini zucchini frittatas from the oven, and cool on a wire rack for 5 minutes before inverting and eating.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Two breakfast frittata muffins on a plate with a side salad

Can Mini Frittata Muffins Be Frozen?

Yes! These breakfast frittata muffins freeze well. Let them cool to room temperature before sealing inside a freezer bag. When ready to eat, you can reheat them from frozen in the oven or the microwave.

Can I Make One Large Frittata?

Of course! You’re welcome to cook the zucchini frittata in the 10-inch oven-safe skillet you used to sauté the veggies in. Just note that the bake time will be increased.

Recipe Substitutions

  • Vegetables: You’re welcome to use any combination of sauteed vegetables you’d like in this mini frittata recipe.
  • Milk: Heavy cream or half and half may be substituted.
  • Fontina cheese: Feel free to use any shredded cheese you’d like.

Typically I don’t recommend making a bunch of substitutions when preparing a new recipe. When making substitutes, you won’t know if you don’t like the recipe or if the recipe didn’t turn out due to a preparation mistake, an ill effect from the substitute, or something else.

However, if you do choose to make substitutions in a recipe, I recommend only making one substitute at a time so you don’t have a building effect of multiple poor substitutions.

More Egg Breakfast Recipes:

You can find all of my egg breakfast recipes here. A few of my favorites include:

Making Scrambled Eggs with Ham and Peppers requires just 6 basic ingredients. Pair with toast or fruit for a quick weekday breakfast!

These Southwest Breakfast Bowls are a great way to enjoy a quick, healthy, and high-protein breakfast at home on busy weekday mornings. 

This Chorizo and Eggs Scramble is a fun way to mix things up for breakfast. Traditional scrambled eggs are combined with fresh spinach, cilantro, and spicy chorizo sausage.

Mini Crustless Broccoli Quiches are perfect for on-the-go breakfasts, and are healthier than the average quiche. Even your kids will love this recipe!

This Migas Casserole recipe is an even easier way to make migas eggs at home! Plus, you can customize the recipe as you see fit.

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Individual Zucchini, Pepper, and Fontina Frittata

Individual Zucchini, Pepper, and Fontina Frittata

Yield: 16 mini frittata
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Breakfast for dinner, or any meal really, is always a crowd-pleaser. These individual fritatta are a perfect way to use up the garden's abundance of zucchini.


  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 1 large red bell pepper, chopped
  • 1 1/4 cup zucchini
  • 1 garlic clove, minced, chopped
  • 8 large eggs
  • 1/3 cup milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 cup fontina cheese, diced or grated


  1. Grease 16 standard-sized muffin tins, set aside. Preheat oven to 375 degrees F.
  2. Heat oil in a 10-inch, oven-safe skillet or sauté pan. Add onion and pepper; sauté over medium heat 5 minutes, stirring frequently. Add zucchini and sauté 1 minute, stirring several times. Add garlic, and sauté 1 additional minute. Remove vegetable mixture from heat, and transfer to a plate to cool briefly.
  3. Combine eggs, milk, salt, pepper, basil, parsley in a large bowl, stirring with a whisk until well mixed; set aside. Add vegetables to egg mixture in bowl, stir, and carefully pour entire mixture into heated skillet. Stir in cheese.
  4. Divide among muffin tins, I got about 16 individual frittatas from this recipe. Bake at 375 degrees for 10-15 minutes, or until cooked through.
  5. Remove frittata from oven, cool on a wire rack for 5 minutes, and shake pan rapidly back and forth to loosen. Cool a few more minutes, then carefully put a plate over the frittata and invert it onto the plate. Invert it again onto another plate so the frittata is right-side up.


Adapted from Cooking Light

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Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 90Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 102mgSodium 198mgCarbohydrates 2gFiber 0gSugar 1gProtein 6g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

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Joy the Baker

Tuesday 18th of May 2010

gorgeous! i just love eggs for dinner.


Tuesday 18th of May 2010

I always cook at random :) Your frittatas are amazing!! I would put away the whole pan.

5 o'clock crows

Tuesday 18th of May 2010

What a great idea, and what perfect timing for me! I have some zucchini knocking around the fridge that desperately needs to be used, but I've been at a loss for what to do with it. Voila : problem solved! :)

Tasty Eats At Home

Tuesday 18th of May 2010

I've made frittatas in muffin tins before - but should do so more often! I love your veggie version - yum.


Tuesday 18th of May 2010

Those look wonderful and very cute!!

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