Mini Frittatas

A frittata is similar to a flat omelet. Just like an omelet, a frittata can be filled with anything—different meats and vegetables. Inspired by Rachael Ray, we bake our frittatas in mini-muffin tins instead of cooking them in a large pan. Making individual frittatas allows us to easily vary the flavors. Tonight we keep them vegetarian, filling most with red peppers and mozzarella, but keep some just with mozzarella for the children. This appetizer is good hot out of the oven or served at room temperature.

Servings and Times

Serves: 3
Preparation Time: 10 minutes
Cooking Time: 15 minutes

Tools and Appliances

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Ingredients

We start by pre-heating the oven to 375° F.

We ready our mini-muffin tin, which can make 24 “muffins”. We spray it with nonstick cooking spray and add the roasted peppers to 12 of the cups. We add the mozzarella to 16 of the cups since our children (we think) would prefer their eggs without the roasted peppers.

In a large measuring cup, we whisk the eggs. We add the milk, parmesan, and some salt and pepper and mix well.

We pour a little of the egg mixture into the 4 cups with the mozzarella only, filling them half-way. We stir the parsley into the rest of the egg mixture in the large measuring cup. We divide the mixture as evenly as we can in the mini-muffin tin. Each of the 12 cups is filled nearly to the top. We fill the unfilled cups half-way with water to prevent burning in the oven.

We bake the mini-frittatas for 12 minutes. They have puffed nicely and are firm to the touch. We turn on the broiler and broil on high for a few minutes to brown the tops slightly.

The muffin tin is removed from the oven and the mini-eggs are carefully placed onto a platter with the help of a fork and clean hands.

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