Recipe: Mini Frittatas

Everything that you love about the large frittatas but in an easy to grab for a morning snack OR easy to pack for a lunch way. You can pretty much fill them with whatever you like in terms of vegetables/meats/cheeses though I like to use this as a great recipe to kind of vacuum up those leftover scraps from other dishes.

Mini Frittatas
Yields 12
  1. 8 large eggs
  2. 1/3 cup whole milk
  3. 1/2 teaspoon freshly ground black pepper
  4. 1/4 teaspoon salt
  5. 1/2 cup of mixed diced vegetables (tomatoes, bell pepper, onions, spinach, etc)
  6. 1/2 cup cheese (almost any flavor)
  7. 1/2 cup shredded cheddar cheese
  1. Preheat the oven to 375 degrees.
  2. Spray mini muffin tins (or regular muffin tins) with nonstick spray, very well.
  3. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in your desired mix ins and cheese.
  4. Fill muffin cups almost to the top with the egg mixture.
  5. Bake 8 to 10 minutes if you're making mini muffins, or 15-18 minutes for regular sized muffin tins.
  6. Remove from the tin after they are cooled by running a knife around the edge of the tin.
Adapted from The Girl Who Ate Everything
Mab Made Food

One Comment Add yours

Leave a Reply