Best 20 Mini Frittatas Recipes

MINI FRITTATAS

Steps:

• Preheat the oven to 375 degrees F.
• Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

MINI FRITTATAS

Steps:

• Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
• In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
• In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
• Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.

HAM AND CHEESE MINI FRITTATAS

Steps:

• Preheat oven to 375 degrees F.
• Mix together the chopped cheese, Canadian bacon, and chives and season with a few grinds of pepper. In a bowl, beat the eggs. Brush the muffin tins with melted butter. Using a teaspoon, fill the 24 mini-muffin cups halfway with the cheese mixture. Using a ladle, fill the cups to just below the edge with the beaten eggs. Bake until golden, about 12 minutes. Remove and let cool to handle, then arrange the egg bites on a plate and serve.

MINI SPINACH FRITTATAS

Steps:

• Preheat oven to 375°. In a small bowl, combine the first 8 ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full with cheese mixture., Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.

MINI FRITTATAS WITH QUINOA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
• Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
• Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
• Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.

MINI FRITTATAS

Steps:

• In a nonstick skillet, cook sausage over medium heat until no longer pink. Remove with a slotted spoon to paper towels. Discard drippings., In the same pan, saute potatoes, onion and garlic in oil until potatoes are golden brown, about 5 minutes. Add water, seasonings and sausage; cook and stir over medium heat until the water has evaporated, about 1 minute., In a bowl, combine the eggs, egg whites, buttermilk, flour and Parmesan cheese. Stir in sausage mixture. Fill muffin cups coated with cooking spray three-fourths full., Bake at 350° for 20-25 minutes or until a knife comes out clean. Carefully run a knife around the edge of cups to loosen frittatas. Serve with salsa.

MINI HAM 'N' CHEESE FRITTATAS

Steps:

• Preheat oven to 375°. In a bowl, whisk the first 5 ingredients until blended; stir in chives. Divide ham and cheese among 8 muffin cups coated with cooking spray. Top with egg mixture, filling cups three-fourths full. , Bake until a knife inserted in the center comes out clean, 22-25 minutes Carefully run a knife around sides to loosen.

MINI HAM AND SWISS FRITTATAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 24-cup mini-muffin pan with cooking spray.
• Toss cheese and ham together in a bowl; distribute evenly between the 24 prepared muffin cups.
• Beat eggs, onion powder, garlic powder, and pepper together with a whisk in a bowl; pour in equal amounts over ham and cheese in muffin cups.
• Bake in preheated oven until tops turn light golden brown, about 12 minutes. Remove frittatas form cups with a spoon.

MINI FRITTATAS

Steps:

• Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lengthwise into 1/8-inch pieces. Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside.
• Heat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.
• Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.

MINI ITALIAN FRITTATAS

Steps:

• Preheat oven to 350°. Pour boiling water over tomatoes in a small bowl; let stand 5 minutes. Drain and chop tomatoes., In a small bowl, combine 1/2 cup mozzarella cheese, spinach, artichokes hearts, red peppers, Parmesan cheese, ricotta cheese, basil, pesto, Italian seasoning, garlic powder and tomatoes. In a large bowl, whisk eggs, salt and pepper until blended; stir in cheese mixture., Fill greased or foil-lined muffin cups three-fourths full. Sprinkle with remaining mozzarella cheese. Bake 18-22 minutes or until set. Cool 5 minutes before removing from pan. Serve warm.

ITALIAN MINI FRITTATAS

Steps:

• Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside., In a small nonstick skillet, saute prosciutto and shallots in butter until shallots are tender. Add garlic; cook 1 minute longer. Remove from the heat; set aside. , In a large bowl, whisk flour and milk until smooth; whisk in the egg whites and eggs until blended. Stir in the cheeses, artichokes, basil, salt, pepper, and reserved tomatoes and prosciutto mixture., Coat 12 muffin cups with cooking spray; fill with egg mixture. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm.

MINI SAUSAGE FRITTATAS

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking sausage into crumbles; drain., In a large bowl, whisk egg whites, eggs, milk and pepper; stir in sausage mixture and cheese. Fill greased muffin cups almost full; sprinkle with additional cheese., Bake 20-25 minutes or until a knife inserted near the center comes out clean. Cool 5 minutes before removing from pans to wire racks.

ITALIAN ZUCCHINI MINI FRITTATAS

Steps:

• In a large nonstick skillet, saute squash and mushrooms in butter until tender. Season with salt and pepper; set aside., In a bowl, whisk the flour and eggs until smooth. Stir in reserved vegetables and 1/4 cup olives. Coat 12 muffin cups with cooking spray; fill half full with egg mixture. Bake at 450° for 6-8 minutes or until set., Combine the Parmesan cheese, basil and garlic salt; sprinkle over egg mixture. Combine the onion, tomatoes and remaining olives; spoon over the top. Sprinkle with Monterey Jack cheese. Bake for 5 minutes or until cheese is melted. Serve on English muffins if desired.

MINI SMOKED SALMON FRITTATAS WITH CHIVE CREME FRAICHE

Steps:

• Place two racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Spray a mini-muffin tin generously with cooking spray.
• For the chive creme fraiche: In a small bowl, combine the creme fraiche, chives, lemon zest and juice, salt and pepper. Refrigerate while you make the frittatas.
• For the frittatas: In a large bowl, whisk the eggs, milk, creme fraiche, chives, dill, salt and pepper to blend well. Stir in the smoked salmon. Fill the cups of the prepared muffin tin 3/4 full with the egg mixture. Bake until the frittatas are puffed up and just set in the center, 8 to 10 minutes. Use a rubber spatula to loosen the frittatas and slide them onto a platter. Serve immediately with a dollop of chive creme fraiche.

ZUCCHINI & FRESH HERB MINI FRITTATAS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a standard-size, 12-cup muffin pan with silicone liners.*
• Place a medium saute pan over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until softened, 4-5 minutes. Add the garlic and cook for another minute. Remove from heat and let cool. Once cooled, pour the onions and garlic into a large bowl. Add the zucchini, herbs, salt, and pepper to the bowl and combine. Add the eggs and whisk vigorously until well-blended.
• Divide the mixture between the muffin cups. Bake until set and no longer jiggly, 25-30 minutes.
• Remove from oven and let cool for about 10 minutes, then carefully remove the frittatas from the cups before they are completely cool (they'll be harder to remove and might stick otherwise).
• Frittatas keep refrigerated in an airtight container for 3-4 days. They can also be frozen if desired.

MINI FRITTATAS WITH HILLSHIRE FARM® SMOKED SAUSAGE AND POTATO

Steps:

• Preheat oven to 350 degrees F. Coat 12 muffin cups with nonstick spray.
• In a large bowl, combine sausage, potatoes, cheese, red pepper, green onion, chopped oregano, salt, and black pepper. Divide mixture among the prepared muffin cups.
• In a medium bowl, whisk together eggs and milk to combine. Slowly pour egg mixture over sausage mixture in the muffin cups. Cups will be full.
• Bake in preheated oven for 20 to 25 minutes or until puffed and set. Remove and let cool in cups on a wire rack for 10 minutes. Loosen sides and remove from cups. Serve warm, garnished with additional oregano, if desired.

MINI VEGETARIAN FRITTATAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
• Melt butter in a skillet over medium heat. Add mushrooms, herbes de Provence, salt, and pepper; cook and stir until tender and starting to brown, about 5 minutes. Stir in scallions and cook until softened, 1 to 2 minutes. Add chard and water; cook and stir until wilted, about 2 minutes. Remove from heat and cool for 5 minutes.
• Whisk eggs, milk, Parmesan cheese, and Dijon mustard together in a large bowl. Fold in mushroom mixture and sun-dried tomatoes. Pour egg mixture into the prepared muffin cups.
• Bake in the preheated oven until puffed and golden brown, about 15 minutes. Cool frittatas for 5 minutes before lifting out of the muffin cups.

MINI MEXICAN FRITTATAS WEIGHT WATCHERS

Steps:

• Preheat the oven to 350°F Spray the cups of a 6 cup muffin pan lightly with nonstick spray.
• Whisk the eggs, milk, salsa, cheese, cumin, and salt together in a mudium bowl. Ladle the mixture evenly into the muffin cups.
• Bake until the egg mixture puffs up and the edges are golden brown, about 20 minutes. Remove the pan from the oven, run a butter knife around the edge of each cup, and lift the frittatas out.

MINI DENVER OMELET FRITTATAS WITH POBLANO RELISH AND CRISPY HAMMY CROUTONS

Steps:

• Special equipment: a medium cast-iron skillet and four 5-inch cast-iron skillets
• For the poblano relish: Heat the oil in a medium skillet until it shimmers. Add the onion and cook for 1 minute (just to take rawness off but still keep it crisp). Smash the garlic cloves, sprinkle with salt, and mash to a puree using the side of your knife blade. Add it to the onion along with the chiles. Season with salt and pepper and cook, stirring, to just heat through, about 1 minute. Transfer to a bowl and stir in the lime juice and cilantro.
• For the Denver omelet frittatas and crispy hammy croutons: Preheat the oven to 400 degrees F. Place four 5-inch cast-iron skillets on a baking sheet and heat in the oven.
• Add the oil to a medium cast-iron skillet over high heat. Add the ham, sprinkle with pepper and cook until golden brown and crispy, about 5 minutes. Remove to a plate lined with paper towels.
• Add the bread to the rendered fat and cook, stirring occasionally, until golden brown and crispy, about 5 minutes. Season with salt and pepper and transfer to another plate lined with paper towels.
• Whisk the eggs in a large bowl until very light and fluffy. Stir in the Monterey Jack, Cheddar and Parmesan and season with salt and pepper. Stir in the cooked ham and a few tablespoons of the poblano relish.
• Carefully remove the baking sheet with the hot skillets from the oven and brush each with some softened butter. Quickly divide the egg mixture among the skillets, filling almost to the top, and immediately return to the oven. Cook until the eggs are puffy, lightly golden brown and just cooked through, about 15 minutes. Top each frittata with more poblano relish and some hammy croutons. Garnish with cilantro.

MINI HAM 'N' CHEESE FRITTATAS

Steps:

• Divide ham evenly among eight muffin cups coated with cooking spray; top with cheese.
• In a large bowl, beat eggs and whites.
• Beat in the chives, milk, salt and pepper. Pour over cheese, filling each muffin cup three-fourths full.
• Bake at 375° for 22-25 minutes or until a knife inserted near the center comes out clean.
• Carefully run a knife around edges to loosen; remove from pan.
• Serve warm.