Mini Veggie Frittatas (Gluten-Free)

Oana Ennis

by | Updated: March 18th, 2022

Don’t let these petite frittata muffins fool you. They may be small, but they’re packed with vegetables! Each adorable handheld portion has mushrooms, peppers, onion, broccoli and two types of potatoes. Add in a few eggs, almond milk, gluten-free flour, flaxseed meal and mouthwatering spices, and the mixture is complete. Bake a batch of 24 and freeze for grab-and-go breakfasts. Experiment with the recipe and add your favorite veggies to make it your own.

Eight Mini Frittata Muffins Sit On a White Plate Next to a Bunch of Fresh Dill |

Eight Mini Frittata Muffins Sit On a White Plate Next to a Bunch of Fresh Dill |
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Mini Veggie Frittatas (Gluten-Free)

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24
Calories 77 kcal
Author Oana Ennis



  1. Preheat oven to 350 degrees F and line muffin pan with muffin cups.
  2. In large skillet on medium heat, add olive oil and sauté red onion, peppers and mushrooms for two minutes. Add sweet potatoes, red potatoes and two Tbsp. water. Cover and cook about 15 minutes or until vegetables soften.
  3. Meanwhile, in large bowl, mix flour, flax meal and baking powder. Add eggs, milk, salt, dill, onion powder and garlic powder, and mix until ingredients are incorporated.
  4. Add cooked vegetables and broccoli florets to bowl, and mix until all vegetables are covered with batter.
  5. Fill muffin cups with vegetable mixture.
  6. Bake 25 minutes or until a toothpick comes out clean.
  7. Serve warm or at room temperature. Refrigerate 2 to 3 days or freeze for about 2 weeks.

Recipe Notes

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Nutrition Facts
Mini Veggie Frittatas (Gluten-Free)
Amount Per Serving (1 g)
Calories 77 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 265mg11%
Potassium 214mg6%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 791IU16%
Vitamin C 29mg35%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.