Recipes › Breakfast › Mini Frittatas Recipe

Mini Frittatas Recipe

Recipe by Pedro M. A. Neves

Mini frittatas are individual Italian egg cakes loaded with vegetables, cheese, and herbs, baked until golden and set. These portable portions are perfect for meal prep, brunch, or light dinners. Versatile and customizable, they showcase the simplicity and elegance of Italian home cooking.

Ingredients

• 8 large eggs
• 120 ml (½ cup) whole milk
• 100 g (3.5 oz) Pecorino Romano cheese, grated
• 1 small zucchini, finely diced
• 1 red bell pepper, finely diced
• 80 g (2.8 oz) fresh spinach, roughly chopped
• 40 g (1.4 oz) sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 30 ml (2 tbsp) extra virgin olive oil
• 10 g (0.35 oz) fresh basil, chopped
• 5 g (0.18 oz) fresh parsley, chopped
• Salt and black pepper to taste
• Butter or oil for muffin tin

Instructions

1. Preheat oven to 190°C (375°F). Lightly butter or oil a 6-cup muffin tin and set aside.

2. In a large bowl, whisk together eggs and milk until well combined. Add grated Pecorino Romano, salt, and black pepper. Mix thoroughly.

3. Heat olive oil in a skillet over medium heat. Add diced zucchini and bell pepper, sauté for 3 minutes until slightly softened.

4. Add minced garlic and chopped spinach to the skillet, stirring constantly for 1-2 minutes until spinach wilts and garlic becomes fragrant.

5. Fold the sautéed vegetables, sun-dried tomatoes, basil, and parsley into the egg mixture until evenly distributed.

6. Divide the egg mixture evenly among the prepared muffin cups, filling each approximately three-quarters full.

7. Place the muffin tin in the preheated oven and bake for 16-18 minutes until the tops are set and lightly golden, with no jiggling when gently shaken.

8. Remove from oven and let cool in the tin for 3-4 minutes. Run a thin knife around each frittata and carefully remove from the tin.

9. Serve warm or at room temperature, optionally garnished with fresh basil and a drizzle of extra virgin olive oil.

Substitutions

• Substitute spinach with arugula, kale, or Swiss chard for different flavors and textures
• Replace Pecorino Romano with Parmigiano-Reggiano or Fontina for milder or creamier results
• Use dairy-free milk and nutritional yeast instead of milk and cheese for a vegan version
• Substitute bell pepper and zucchini with mushrooms, broccoli, or asparagus based on preference

Tips

• Make frittatas ahead and refrigerate for up to 4 days; reheat gently in a 160°C (320°F) oven for 5 minutes
• Do not overfill muffin cups as the frittatas will rise during baking and may overflow
• For a crispier bottom, place the muffin tin on the lower oven rack during baking

Frittatas are a cornerstone of Italian cuisine, originating from a tradition of using leftover ingredients to create quick, satisfying meals. The miniature format adapts this rustic dish for modern entertaining and meal preparation while maintaining its authentic spirit of resourcefulness and simplicity.

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