Vegan Rosemary Mini Frittatas
These mini vegan frittatas are the perfect breakfast food: they’re vegan, gluten-free, super satisfying, and easy to take on the go.
Servings Prep Time
12servings 10minutes
Cook Time
25minutes
Servings Prep Time
12servings 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat oven to 375 F.
  2. Mix together all ingredients except olive oil in a large bowl.
  3. Use olive oil to grease muffin tin, then pour batter evenly into muffin cups.
  4. Bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool for 10 minutes, then use a fork or knife to gently remove vegan frittatas from muffin tin. Serve warm and enjoy.
Recipe Notes

You can use any combination of veggies you’d like. I used a mix of carrots, asparagus, tomatoes, and red bell peppers in mine.