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Healthy Mini Mexican Frittatas

These mini frittatas are a perfect healthy breakfast or snack.
Course Breakfast
Cuisine Eggs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 62kcal
Author Lisa Grant


  • Cooking spray
  • 6 large eggs
  • 6 egg whites
  • 1 cup frozen sweet peppers defrosted (or fresh chopped fine)
  • ¾ cup frozen corn defrosted (canned is fine also)
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • 1 Tablespoon hot sauce more/ less depending on how much you like
  • ½ cup shredded 2% milk Mexican cheese cheddar can be substituted
  • 2 teaspoons dried parsley
  • sour cream and salsa for serving


  • Preheat oven to 350 degrees.
  • Spray a non stick muffin tin with cooking spray. Make sure every inch of the cups are coated.
  • In a medium size bowl, whisk eggs and egg whites. Mix in salt, onion powder, hot sauce, peppers, corn and cheese.
  • Divide egg mixture amongst the 12 cups. Sprinkle with parsley.
  • Bake for 18 to 22 minutes or until eggs are puffy and a toothpick comes out clean.
  • Let cool for five to 10 minutes. Run a plastic knife around each cup to loosen eggs. Carefully remove with a plastic spatula.
  • Serve with sour cream and salsa on the side.
  • Store leftovers wrapped in the fridge. Frittatas can be reheated in microwave for 30 to 60 seconds.


Calories: 62kcal | Carbohydrates: 4g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 309mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 517IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 1mg