Simply adorable baked into shapes, Mini Vegetable Frittata can be served at any time of day or for any occasion, made here as edible hearts for Valentines Day! Bonus tip included: how to ensure removal from the mini baking pans~
So. Very. Versatile.
If you’re like me, you adore frittata. And make them… a lot! One of the best examples of cucina povera:peasant or poor man’s cooking, they can be made with just about anything. I know many people, Italians included, that make them when the fridge needs cleaning out of bits of veg & cheese, as well as meat… bacon, ham, sausage, salame…
Really, all you need is eggs, some milk & cheese for a very basic frittata. Adding fave veg like sautéed mushrooms, bell peppers, zucchini or cooked veg like broccoli, bumps up the flavour party and nutritional profile.
Don’t forget some chopped fresh herbs, especially if only using the basic recipe of eggs, milk & cheese. Chives especially are very good, as they complement eggs so well – in most any recipe!
*The Bonus Tip:
Is coating each little pan with a generous smear of coconut oil – softened not liquid!
I can’t tell you how many times I’ve made mini frittata over the years and had them stick to the pans so severely, they had to be literally chiselled out! And that was with using a baking spray. Ugh. Wanting to try them as hearts for Valentine’s Day and really being optimistic in using little disposable pans that are so cute they hide their deadly intent, being made with all those tiny little side ridges for things to stick… I did some internet research. My sincerest thanks to https://paleoflourish.com for this, and other ‘non-stick’ tips to try!
I know some would make the mini frittata by combining all the ingredients, and then adding to the pans. I’ve always preferred what I call ‘assembly style’ where I prep the pans, then add the veg, (and/or meat) then cheese, then pour over the egg mixture. It takes a bit longer, but you get a good distribution of ingredients – in each and every mini frittata, no matter how mini they are. They’re also easy to customize this way, adding or leaving out what’s desired i.e. meat for some but not for others, etc.
Breakfast. Brunch. Lunch. Dinner Appetizer…
And… breakfast for dinner! I can’t think of many dishes that are appropriate to serve at any time of day, for any occasion. Aren’t they charming as little hearts… so cute in fact, I wouldn’t just serve these for Valentines. I’d whip them up anytime I wanted to put a smile on someone’s face!
Remember… it’s not just kids that like fun food, so change up the shapes as you like, and for whatever holiday or occasion that appeals to you. What am I always saying about making it yourself…?
Serve at any Temperature.
Equally delicious, hot, warm, at room temperature or straight out of the fridge, these can literally be served anywhere – even in a sandwich/panini, which really is Italian style.
If you want to lighten them up, you can use half whole eggs & half egg whites. Actually… I’d be curious to see how they’d turn out with egg whites only, so if you do try the recipe that way, please come back and leave a comment on how you did!
Don’t forget to serve them with any/all condiments you serve with eggs. From ketchup, to sriracha, or Thai chili sauce, anything goes… so serve it all, and please everyone at the table.
Mini Heart-Shaped Oven Frittata
- coconut oil: a generous spoonful for coating the pans
- 6 large eggs or 1/2 & 1/2 eggs & egg whites
- 1/3 cup milk or light cream
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper
- 3/4 cup approx. diced cooked/sautéed veg onion, bell peppers, mushrooms, broccoli, etc
- 3/4 cup shredded melting cheese a mix of cheddar & mozzarella is fantastic
- 1 tablespoon chopped Italian parsley or chives
to bake in:
- 8 - 10 mini baking dishes, ramekins, etc of any shape you like
Heat oven to 400°F.
Using a generous dollop of coconut oil, thoroughly cover the inside of each little pan, then place on a parchment lined baking sheet.
Into each pan, add a spoonful of the veg, then the cheese.
In a large measuring cup or bowl with a spout, add the eggs, milk, salt & pepper. Whisk until thoroughly blended (unless you like streaking in your frittata!)
Slowly pour the egg mixture into each little pan, stopping just below the top; they will puff up when baking. Sprinkle a little chopped herb on top.
Bake for 12 - 15 minutes until puffed, and with some browning on top.
Remove from oven and immediately turn the frittata upside down: place a parchment lined cooling rack on top, then using oven mitts or towels, carefully flip it over. Remove each pan - they should easily lift away.
Serve hot, warm or at room temperature.
Delicious for breakfast, brunch, a light lunch with salad, an appetizer for dinner… or, breakfast for dinner!