Pepper & Basil Frittata Bites

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 195 cal
• 14g protein
• 6g carbs
• 13g fat
• 1g fiber

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Ingredients

• 10 large eggs
• 2 medium bell peppers (mixed colors)
• 1/2 cup packed fresh basil leaves
• 1 cup cherry tomatoes
• 1/3 cup whole milk
• 3/4 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 tablespoons olive oil
• 1 garlic clove
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Instructions

1. 1Heat the oven to 375°F. Lightly oil a 12-cup muffin tin or a small rimmed sheet pan if you prefer slab-style squares later cut into bites.
2. 2Core and dice the bell peppers into small, even pieces. Halve the cherry tomatoes. Mince the garlic and roughly chop the basil, saving whole leaves for garnish.
3. 3Warm a tablespoon of olive oil in a skillet over medium heat. Sauté the diced peppers with salt until they soften and pick up light color at the edges, about 5 to 6 minutes. Add the garlic for the last 30 seconds so it turns fragrant without browning.
4. 4In a large bowl, whisk the eggs with the milk, remaining salt, black pepper, and red pepper flakes until the mixture is uniform and slightly frothy.
5. 5Stir the cooked peppers, halved tomatoes, chopped basil, mozzarella, and Parmesan into the egg mixture so cheese and vegetables are evenly distributed.
6. 6Divide the mixture among the muffin cups, filling each three-quarters full so the bites have room to puff. Drizzle the tops lightly with the remaining olive oil.
7. 7Bake until the centers are just set and the tops are puffed and lightly golden, 16 to 20 minutes. A toothpick inserted in the middle should come out clean with no wet egg.
8. 8Cool in the pan for 5 minutes so the bites firm up and release cleanly. Run a thin knife each edge if needed, then lift onto a platter.
9. 9Scatter the reserved basil leaves over the warm bites. Serve warm or at room temperature so guests can grab them for a casual weekend breakfast spread.