Studio: 6809 Cascade Rd SE, Suite A, Grand Rapids, MI 49546

Muffin Pan Frittatas

October 5th, 2021 by Debbie Martilotta

This is my go-to for snacking, breakfast, or meals on the go. They carry well and do not require a fork!


  • 1 tablespoon olive oil
  • 1 cup chopped fresh asparagus*
  • 1/4 cup chopped green bell pepper
  • 2 tablespoons chopped red onion
  • 6 eggs
  • 1/2 unsweetened flax milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup shredded, grass-fed, Cheddar cheese


  1. Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes. *Any in-season, low glycemic veggie will work here so feel free to customize to taste (or what’s left in your fridge).
  3. Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and cheese into the egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
  4. Bake in preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.