Packed with fresh, delicious veggies, this Italian Frittata makes a wonderful breakfast, brunch or lunch. Easy to make-ahead for meal-prep too.
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Morning’s can be a challenge for all of us, especially if you’re running to work, the gym or school. Here’s an easy breakfast solution for those times, and this Italian Fritatta, made mini and with lots of fresh vegetables, is not only tasty, but also nice enough to serve for brunch, too.
This recipe comes together easily, and here’s a few good reasons to make it:
- This recipe is like a smaller crustless quiche, packed with vegetables and Parmesan cheese, great for breakfast, brunch, lunch or even a light dinner.
- Uses easy-to-find ingredients and some pantry staples.
- Shredded frozen hash browns make these frittata’s hearty and substantial.
- This is a flexible recipe, so use almost any vegetables you have on hand.
Love veggie recipes? Try this Zucchini Potato Frittata, this Italian Green Bean Salad Recipe, this favorite recipe for Roasted Vegetables with Vinaigrette, and these Crispy Cauliflower Bites – a tasty and carb-conscious appetizer for parties.
Ingredients You’ll Need
For the full recipe and instructions, please scroll to the recipe card below.
- Eggs: Large eggs, room temperature.
- Cherry Tomatoes: Cut in halves or quarters, seeds removed.
- Onion: Green onions or diced shallot for flavor.
- Hash Browns: The shredded variety, defrosted.
- Cheese: Parmesan, Gruyere, jack, or goat cheese.
- Vegetables: Zucchini, asparagus, frozen peas.
- Seasonings: Garlic powder, lemon pepper, red pepper sauce.
- Italian Parsley: For freshness.
- Olive Oil: To finish it off.
Step-By-Step Instructions
- Mix the eggs and potatoes together with some sauteed onions.
- Whisk the eggs together with the seasonings. until light and frothy.
- Add the cheese, hash browns, onions, peas and parsley to the bowl with the egg mixture.
- Quickly saute zucchini and asparagus, set aside.
- Spray the inside of each muffin liner with non-stick cooking spray, then add the egg mixture.
- Top a spoonful of the veggie mixture.
- Top with some sauteed veggies, cheese and parsley, plus a drizzle of olive oil.
- Bake for 25 minutes until the top of the frittata is golden brown and enjoy!
Expert Tips and Variations
- Fresh, seasonal vegetables are the star of this recipe, but feel free to also add crumbled bacon, sausage or ham.
- Customize the toppings and cheeses to your liking. Havarti, Swiss, Gruyere or Jack cheese would be good choices.
- To remove seeds from a cherry tomato, slice in half and gently squeeze. The seeds some right out.
Serving Ideas
- Serve the frittata’s on big platter with a bowl of chunky fresh salsa, sliced fruits and a platter of crispy bacon or chicken sausage.
- If you’re planning a brunch, round out the menu with a platter of Summer Pasta and if it’s summer, some Roasted Nectarines with Caramel Sauce.
- Other brunch fare that would go well with this recipes is a Lemon Artichoke Dip, these wonderful Waffles with Spiced Apples and a Strawberry Asparagus Salad.
- Make some hot chocolate, coffee and tea, get some muffins from the local bakery, and brunch is served!
- Other brunch-friendly recipes that go with with this frittata are:
- Be sure to use paper cupcake liners in this recipe, doubled (two liners per muffin tin) and spray the insides with non-stick spray.
- To remove seeds from a cherry tomato, slice in half then gently squeeze and the seeds will pop right out.
Frequently Asked Questions
Can I make the Italian frittata in advance?
These can be made a day ahead and stored in the refrigerator.
Can I substitute other vegetables?
Use any vegetables you’d like.
Can I switch up the cheese in this recipe?
Try Swiss, Jack, Gruyere, or goat cheese.
More Recipes to Try:
- Cherry Oatmeal Recipe: Amazingly delicious.
- Sausage Ravioi: A fantastic anytime.
- Decorated Chocolate Covered Strawberries: Pretty and easy too.
- Ice Cream Cake with Peanut Butter Ganache: A favorite in warm weather.
- Summer Fruit Crisp: Homey and delicious.
- Roasted Spring Vegetables with Vinaigrette: Unbelievable flavors in this dish.
- Coconut Milk Rice Pudding with Rose Rhubarb: Nostalgic and creamy.
- Roasted Grape Hazelnut Breakfast Bowl: Roasted grapes make this special.
- Cherry Cheese Danish: Easy to make, bakery quality.
- Travel Breakfast Ideas: A tasty round-up for the road.
- Road Trip Food Ideas: Snacks and tips.
- Roasted Sweet Potatoes and Carrots: A delicious side dish.
If you’ve tried this Italian Frittata, or any recipe on Studio Delicious, please leave a 5 star rating and tell me about it in the comments below, I’d love to hear about it!
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Italian Frittata
Italian Frittata is healthy, easy, portable and SO tasty for brunch or picnics
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Servings: 8
Calories: 150kcal
Ingredients
- 2 teaspoons Olive Oil
- 2 tbsp Yellow Onion, diced
- ¼ tsp Salt
- 7 Eggs, large
- 2 tablespoons Water
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Pepper sauce (optional)
- ⅓ cup Parmesan or other cheese, grated
- 1 16 ounce Hash Browns, shredded and defrosted
- ½ cup Peas
- ¼ cup Italian Parsley, chopped
- 1 medium Zucchini, diced in ¼ cubes
- ¼ pound Asparagus, trimmed and cut in 1" pieces
- ½ cup Cherry Tomatoes, halved and seeded
- Olive oil for drizzling.
Instructions
- Make the EGG and POTATO Mixture Heat 2 teaspoons olive oil in a medium sized (10") non-stick skillet. Add the onion and a pinch of salt, and cook on medium high heat stirring occasionally with a wooden spoon until soft, 3-4 minutes. Set aside to cool.
- Whisk the eggs with 2 tablespoons of water in a medium-sized bowl with the garlic powder, salt, pepper and pepper sauce (if using), mix together until combined.Add the cheese, hash browns, sauteed onions, peas and half of the chopped parsley to the bowl with the egg mixture, and stir gently to combine.
- MAKE THE VEGETABLESUsing the same medium non-stick sauce pan you used for the onions, add the zucchini plus 2 tablespoons of water and a pinch of salt. Cook on medium heat, stirring occasionally until the water evaporates, 2-4 minutes. The vegetables should be cooked but not mushy. Remove from pan and set aside. Repeat this process with the asparagus and set them aside.
- Preheat oven to 350F. Place oven safe baking liners on a large baking sheet that's been lined with parchment paper or foil. Spray the inside of each paper liner with non-stick cooking spray. (See Recipe Notes.) Spoon the egg and potato mixture into the baking cups, filling them to 2/3 full.
- Top each baking cup with a loosely measured tablespoon each the zucchini, asparagus and tomatoes. This will vary based on the baking cup size you use, but don't overfill.
- Sprinkle the top of each cup with a generous teaspoon of cheese and some of the remaining chopped parsley. Drizzle a little olive oil on top of each frittata.
- Bake on the lower third shelf of the oven for 25 minutes, or until the egg is set in the middle and does not wiggle with no pooling liquid in the middle (which means they aren't completely cooked yet.)
- Broil for 2-3 minutes if the cheese hasn't melted after 25 minutes to finish cooking the very top of the frittatas. Remove from the oven and enjoy.
Notes
- Here’s a source for Free Standing oven safe paper liners 4″ diameter
- Alternatively, you can also use paper cupcake liners, and I’d place two of them inside a muffin tin, just as you would for a cupcake. And be sure to spray the inside of the liner with non-stick cooking spray, or you’ll have problems removing them.
- Use green onions instead of yellow onions if you’d like.
- Use any type of cheese you’d like.
- To remove the seeds from a cherry tomato, cut them in half, place in a small bowl, then gently squeeze them with your hands and the seeds will come right out. Drain and use.
Nutrition
Calories: 150kcal | Carbohydrates: 15g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 146mg | Sodium: 517mg | Potassium: 385mg | Fiber: 2g | Sugar: 2g | Vitamin A: 669IU | Vitamin C: 19mg | Calcium: 89mg | Iron: 2mg
Tips for Success with Every Recipe
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Did you make this recipe?Show me! Tag @studiodelicious or use the hashtag #studiodeliciouseats!
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- The text of this post was improved for clarity on March 31, 2025.
What a great idea to use a muffin tin. I like how easy it is to just grab one and go. Definitely saving this for later.
Thank you!
This post made my heart happy, I know spring has to be right around the corner! Can’t wait to try this yummy recipe!
Thank you 🙂
I love the idea of little individual sized frittatas! Sometimes I get a craving for one, but I don’t want to make a big huge one just for myself. This is perfect!
Excellent idea!
I can’t wait to make these for breakfast! They look so amazing!
Thank you!
Nice spring flavors in these lovely mini frittatas. Finger foods and handheld treats are always everybody’s favorite! Can’t wait to see peas and asparagus at the farmers market.
Me neither…thanks!
Wow, these frittatas are so pretty! Love frittatas because they’re great for any meal. Definitely my kind of food! All of our Christmas candy is gone. As long as it’s around, it will torment me so I have to eat it to get rid of it. 🙂
Yes….it MUST be eaten! Thanks for your comments…:)
I just love little mini frittatas like this – they are so convenient and also so fun to serve! They’re also really great to make-ahead for simple on-the-go breakfasts. Such a great recipe. 🙂
I couldn’t agree more…thank you!
Not only do these look tasty, but they are gorgeous! What a beautiful thing to serve at a brunch.
Thank you!
Do these keep well? They look delicious and are perfectly proportioned for meal prep for the week if they would keep that long.
They will keep well for 2-3 days, covered and kept in the fridge. Thank you!
These frittatas look like the perfect way to take advantage of spring produce! And don’t feel bad about nibbling on Christmas candy, that means you didn’t chow down on all of it right away…you have willpower.
That’s such a better way to look at it! Thanks…:)
I love this kind of egg muffins. I have a similar recipe I make almost every week, and my kids love it in their lunchbox. This seems to be a great alternative to avoid them getting bored of the other one. Thanks!
Yes, they are very versatile!
Pity I do not eat eggs! I can definitely make this recipe for my nephews and god children though! It will be a great way to get them eating lots of vegetables. Thanks for sharing.
Hope you enjoy!
Those have to be amazing!
These are so cute and creative. Best for a party too.Looks creamy and delicious and cheesy too.
They are tasty! Thanks 🙂
Looks so delicious and the finished product is so mesmerizing plus this is definitely a healthy one.
Thank you!
Ooo these are so adorable! I agree these would be perfect for a picnic. I also like how you included tips for every recipe in the recipe card, super helpful reminders for success!
Thank you!
What a great way to start my day! Looking forward to enjoying this for breakfast tomorrow, indeed!
Perfect!
I have smaller kids in my house and these are the perfect size for their little hands. So delicious and easy to make.
Great idea!
These veggie frittatas look so good and super easy to make! 🙂
Great! They are fun to make 🙂
This is so clever, I absolutely love the idea of serving these in the individual paper liners! Smaller size is also perfect for a portion control! They look utterly delicious, can’t wait to give this recipe a go!
Great, hope you enjoy!
How creative is this. Totally love the idea. So delicious.
Thank you!
I’ve never thought about making individual frittatas. My mind is blown! So much easier when it comes to leftovers the next day! Thanks for the idea and recipe!
This is so beautiful, and a wonderful way to celebrate all the fresh produce of the season, we’ll be making these for lunch frequently!
Lunch is perfect for this recipe!
These Spring Vegetable Frittatas was so yummy and delish that I will be keeping the recipe on standby to make again next weekend since the entire family loved them.
Thats awesome, thank you 🙂
Wow these frittatas look incredible. SO delicious! I love all the ingredients you used here in this recipe. I can’t wait to make this.
Well thank you and I hope you enjoy them! 🙂