Mason Jar Veggie Frittata
Jun 25, 2018, Updated Dec 10, 2024
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This Mason Jar Veggie Frittata is the perfect recipe to get your kids in the kitchen with you. They really can’t mess this one up!
What is your go-to recipe when you have visitors staying with you? I almost always take the time to prepare a frittata before we have guests come to town. Sometimes we eat it for breakfast on Saturday morning, sometimes lunch, and sometimes it’s a great late night dinner if they get in after a long day of traveling.
This time, I wanted to try it for a quick weekday breakfast. It takes some time to bake, but I knew I could use those 30 minutes to get everyone dressed and ready for the day. To make my job even easier in the morning, I prepared everything the night before.
It literally does not get easier. Crack some eggs into a mason jar (or tupperware), toss veggies on top, add seasonings, and that’s it!
My three year old loved helping to shake everything up in the morning. I loved that I just used one jar to prepare it, shake it up, and dump it in a greased baking dish. Whisking in a bowl is fine, but I try to go as mess-free as possible when kids are helping in the kitchen.
Next time I may try a tupperware instead of a jar, just in case those little toddler hands don’t get a good grip when shaking it up. The last thing I need is broken glass and raw eggs flying across the kitchen!
I love that you don’t need to cook the veggies ahead of time. Just chop them and toss them in. I used sliced mushrooms and pre-chopped broccoli to make it REALLY quick, but feel free to use any veggies your kids prefer. They can even help you chop with kid-friendly knives. These are our favorite ones.
And you can’t go wrong if you sprinkle some cheese on top!
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Mason Jar Veggie Frittata
Mason Jar Veggie Frittata
Ingredients
- 8 large eggs
- 1 cup broccoli, small chop
- 1 cup mushrooms, sliced
- 1 tsp salt
- 1 tbsp water or milk
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Crack eggs into mason jar (or tupperware). Make sure to do this first so you can easily retrieve any shells that your little ones may get in there.
- Add all remaining ingredients.
- When ready to bake, preheat oven to 350 degrees. Shake well, and pour into a very well greased pie dish.
- Bake for 25-30 minutes, or until the eggs are set. Serve or keep in the fridge for 2-3 days. Enjoy warm or cold!
Notes
Nutrition
Nutrition information is calculated by a Registered Dietitian Nutritionist. All nutrient values are approximations, as there are natural variations in ingredients and measurements.
