These mini frittatas are super simple and a great way to spend a little weekend time preparing for the busy work week. I feel like I’m always running short on time in the mornings, so whenever I can make breakfast in advance, I go for it.
Frittatas are also a great way to use up extra eggs and vegetables that you don’t want to spoil. They’re a flexible recipe, so you can change them up depending on which ingredients you have around. Spinach, tomatoes, peppers, onions, even sausage or chopped up bacon will all work well as fillers.
You can also bake them a number of different ways–I like to use my silicone baking cups, but they work just as well in a buttered muffin pan (or even a pie/tart pan, if you’re having company over and want a regular frittata). Use them for a quick breakfast, or serve them as an appetizer or brunch side.
Mini Veggie Frittatas
• 8 eggs
• pinch of black pepper
• pinch of kosher salt
• 2 tablespoons of milk or cream
• 1 medium tomato or 4-6 cherry tomatoes, diced
• two green onions, thinly sliced
• a bell pepper (any color), diced
• a handful of cheese (I used goat cheese)
• a generous pinch of chopped herbs (I used basil)
Set your oven at 370º F. In a medium bowl, whisk together the eggs with the kosher salt and black pepper until smooth and frothy. Whisk in the milk (or cream), then add the veggies, herbs, and cheese and stir until well mixed.
Use a 1/4 measuring cup to fill your baking cups (or muffin tin) so they are 3/4 of the way full. Bake for 15-20 minutes (until the egg is firm and just slightly browned on top).
Allow to cool, then place in a resealable bowl or bag and keep in the fridge. They’ll be good for 3-4 days (if they make it that long–I made these Sunday and they’re already gone, with a little help from Mr. Jones and his midnight cravings). To reheat, just place in the oven or a toaster oven for 2-3 minutes.