These Mini Wheat Frittatas are an absolute game-changer. They're incredibly easy to make, packed with flavor and nutrition, and oh-so-satisfying! I created this recipe because I needed a quick, healthy, and delicious breakfast option for those crazy mornings when I'm juggling kids, work, and the general chaos of life. They're surprisingly versatile; you can totally customize them with whatever veggies and cheese you have on hand.
One time, my friend Sarah was raving about a similar recipe she'd found, but it was way too complicated. I thought, 'There's gotta be a simpler, tastier version of this!' That's how this delightful creation was born. Now, I make these nearly every week, and they're always a hit— with my family and friends alike. So, grab your skillet and let's get cooking!
Required Equipments
- 9-inch cast iron skillet
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Fork
Mini Wheat Frittatas with Cheese and Vegetables: Frequently Asked Questions
Mini Wheat Frittatas with Cheese and Vegetables
A quick, easy, and utterly delicious breakfast or brunch recipe that will quickly become a family favorite! These frittatas are packed with protein and veggies, and the mini wheats add a satisfying crunch.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First thing's first, preheat your oven to 375°F (190°C). This is crucial for getting those frittatas perfectly set. Trust me on this one!
- Grab a 9-inch cast iron skillet—cast iron is awesome for even cooking, but if you don't have one, a regular oven-safe skillet will do just fine. Lightly grease it with a bit of butter or oil.
- In a medium mixing bowl, whisk together 6 large eggs with a generous splash of milk or cream (about 2 tablespoons). Season generously with salt and freshly cracked black pepper. Don't be shy with the pepper; it really brightens the flavors!
- Now for the fun part: add your veggies! Chop up about 1 cup of your favorite veggies—I love using a mix of chopped broccoli florets, sliced bell peppers, and some chopped onions. Toss them into the egg mixture.
- Next, crush about 1 cup of mini wheats. You want them fairly finely crushed, not into dust, just nicely broken up. Stir them gently into the egg and veggie mixture, making sure everything is evenly coated.
- Pour the entire mixture into your prepared cast iron skillet and spread evenly.
- Bake in the preheated oven for 20-25 minutes, or until the frittata is set and golden brown around the edges. It should be firm to the touch.
- Once baked, remove the skillet from the oven and let it cool slightly before slicing. This helps prevent the frittata from crumbling.
- While the frittata is still warm, sprinkle with a generous amount of your favorite shredded cheese (about 1/2 cup). I'm partial to cheddar, but feel free to use whatever you fancy!
- Let the cheese melt beautifully, then slice into wedges and serve immediately. Enjoy! (Seriously, these are so good you'll want to eat the whole pan!)
📝 Notes
- Feel free to add herbs, spices, or other seasonings to customize the flavor.
- For extra cheesiness, use a mix of cheeses!
🍎 Nutrition
Calories: 300kcal
Protein: 20g
Fat: 15g
Carbohydrates: 25g
Fiber: 4g
Calcium: 150mg
