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Mini Frittatas
Recipe Summary
Yield: Makes 48
Ingredients
Ingredient Checklist
1 medium zucchini
4 to 6 white mushrooms
1 red bell pepper
1 yellow bell pepper
16 large eggs
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 tablespoon chopped chives
1/2 cup finely grated Gruyere or fontina cheese
Vegetable oil cooking spray
Cook's Notes
Chop fillings extra fine, and bake for a third as long as you normally would.
Gallery
Mini Frittatas
Recipe Summary
Yield: Makes 48
Gallery
Mini Frittatas
Mini Frittatas
Mini Frittatas
Recipe Summary
Yield: Makes 48
Recipe Summary
Yield: Makes 48
Yield: Makes 48
Makes 48
Ingredients
Ingredients
- 1 medium zucchini
- 4 to 6 white mushrooms
- 1 red bell pepper
- 1 yellow bell pepper
- 16 large eggs
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped chives
- 1/2 cup finely grated Gruyere or fontina cheese
- Vegetable oil cooking spray
Directions
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.
Cook's Notes
Chop fillings extra fine, and bake for a third as long as you normally would.
Cook’s Notes
Chop fillings extra fine, and bake for a third as long as you normally would.
Reviews (7)
Add Rating & Review
279 Ratings
5 star values:
44
4 star values:
77
3 star values:
96
2 star values:
50
1 star values:
12
Reviews (7)
Add Rating & Review
279 Ratings
5 star values:
44
4 star values:
77
3 star values:
96
2 star values:
50
1 star values:
12
Add Rating & Review
279 Ratings
5 star values:
44
4 star values:
77
3 star values:
96
2 star values:
50
1 star values:
12
279 Ratings
5 star values:
44
4 star values:
77
3 star values:
96
2 star values:
50
1 star values:
12
279 Ratings
5 star values:
44
4 star values:
77
3 star values:
96
2 star values:
50
1 star values:
12
- 5 star values:
- 44
- 4 star values:
- 77
- 3 star values:
- 96
- 2 star values:
- 50
- 1 star values:
- 12
Martha Stewart Member
Rating: Unrated
01/21/2017
Mine also stuck despite being sprayed. Maybe try pouring in the egg and then adding the filling?
Martha Stewart Member
Rating: 3 stars
12/13/2014
I made these for a quilting brunch, although I spayed the pan well the eggs stuck and overflowed. They tasted good but looked rather unappetizing, certainly not like in the picture.
Martha Stewart Member
Rating: Unrated
05/09/2010
thank you for this idea my children don't like egg but they like this mini frittatas too much
Martha Stewart Member
Rating: Unrated
01/21/2010
These are outstanding, if you're watching your carbs. I keep them on hand to snack on and to take to work.
Martha Stewart Member
Rating: Unrated
09/15/2009
I made these for a Mother's Day Brunch. They will stick very badly unless lubricated well or made in the silicone muffin trays (which worked VERY well). They were a big hit and you can make the mixture ahead of time which is helpful.
Martha Stewart Member
Rating: Unrated
03/16/2009
i made these and they were tasty. i can't eat peppers so i used tomatoes. it was delicious and i was asked for the recipe.
Martha Stewart Member
Rating: Unrated
01/06/2009
Made these for a cocktail party, and they were tasty, but rose a little too much during baking. To get better results, I would dice all the veg, fill tins with less egg mixture and also fill them below the rim. I refrigerated the frittatas after baking and reheated them later which worked just fine.
Martha Stewart Member
Rating: Unrated
01/21/2017
Mine also stuck despite being sprayed. Maybe try pouring in the egg and then adding the filling?
Rating: Unrated
Rating: 3 stars
12/13/2014
I made these for a quilting brunch, although I spayed the pan well the eggs stuck and overflowed. They tasted good but looked rather unappetizing, certainly not like in the picture.
Rating: 3 stars
Rating: Unrated
05/09/2010
thank you for this idea my children don't like egg but they like this mini frittatas too much
Rating: Unrated
01/21/2010
These are outstanding, if you're watching your carbs. I keep them on hand to snack on and to take to work.
Rating: Unrated
09/15/2009
I made these for a Mother's Day Brunch. They will stick very badly unless lubricated well or made in the silicone muffin trays (which worked VERY well). They were a big hit and you can make the mixture ahead of time which is helpful.
Rating: Unrated
03/16/2009
i made these and they were tasty. i can't eat peppers so i used tomatoes. it was delicious and i was asked for the recipe.
Rating: Unrated
01/06/2009
Made these for a cocktail party, and they were tasty, but rose a little too much during baking. To get better results, I would dice all the veg, fill tins with less egg mixture and also fill them below the rim. I refrigerated the frittatas after baking and reheated them later which worked just fine.
All Reviews for Mini Frittatas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mini Frittatas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
