This is a very versatile recipe. You can use whatever vegetables you like, and whatever is in season. In the winter we use a combination of broccoli, butternut squash, cauliflower and or spinach or kale. In the summer, zucchini, yellow squash, etc…
We make these as a muffin size, a mini or as a single large frittata. We use a silicone mold* with 4 oz cup capacity for our daily offering.(see sources) You can use a regular muffin pan generously brushed with olive oil or sprayed with a natural food spray. At Mary’s Marvelous, we make this vegetable only version, a meat and cheese version and sometimes an egg white, feta cheese and spinach version.
For  4 oz Fritattas
For the vegetable filling: you will need about 4 cups of uncooked vegetables.
½ small head broccoli
¼ of a head of Cauliflower
¼ of a medium butternut squash
1 handful of fresh raw spinach or kale
3 cups scrambled eggs (about 6-8 eggs)
1 TBL extra virgin olive oil or grapeseed oil
1 tsp salt
Cut stems from broccoli. Trim off the bottom and with a peeler, peel the stalks and then cut them into ¼” pieces along with the florets. Cut cauliflower into florets, cutting away the core and cut into ¼” pieces. Peel the butternut squash and cut into ¼” dice. Chop the spinach or kale. Mix all vegetables together. You should have about 5 cups of raw vegetables.
Put a large sauté pan on medium heat. Add 1-2 Tbls extra virgin olive oil. Heat for 1 minute or so then add vegetables. Cook, stirring often until veggies are cooked through but not soft, about 10-12 minutes. Remove from the heat.
Crack eggs into a bowl add the salt and pepper and wisk until well mixed.
Spray or brush muffin molds well. Add ½ cup vegetable mix to each cup, then pour in scrambled eggs and fill to the top of the mold. Using a spoon mix each cup so the vegetables are well mixed in.
Bake in a 350 degree oven until firm, about 25-30 minutes. They will puff up slightly in the pan when they are ready.
YIELD 4.2 oz Frittana