If you’re looking for another use for that cute mini muffin pan taking up space in your cupboard, look no further. Tiny bite size frittata are a cute take on sauté pan size, and have numerous uses in your culinary repertoire.
Perfect for little hands (and big ones!) this mini version of an Italian staple can be served at any time of day. Breakfast-on-the-run. Serve with salad for lunch. An appetizer for dinner. Glorious and versatile eggs really shine in this recipe, especially for anyone who enjoys breakfast at any time of day!
A great way to use up what’s in your fridge all you need is some eggs, cheese, vegetables and unless you’re a non-meat eater, a bit of ham or sausage goes a long way to adding flavour; about 1/2 cup of each is all you need.
For this post I halved the recipe, which made 12 adorable & tasty mini frittata.
- 6 large eggs
- 1/4 cup milk
- 1 TBSP olive or vegetable oil
- 1/2 tsp Kosher salt (adjust if using salty ham, bacon, etc)
- 1/4 tsp fresh ground black pepper
- Beat the above until combined and set aside in a pouring jug/measuring cup.
- 1 cup approx. of small diced veg: zucchini, bell peppers, roma tomatoes, cooked potatoes, etc
- 1/2 cup of small diced cooked 'breakfast meat': ham, sausage, bacon, etc (if prefer without, use more veg)
- 1 cup approx. shredded 'melting' cheese (cheddar, mozzarella or a combo is nice)
- Heat oven to 350°
- Spray mini muffin tins very well.
- Sprinkle in veg (& meat if using) to muffin cups.
- Sprinkle with cheese.
- Pour in egg mixture, filling to the top of the cup.
- Bake for approx. 10 - 12 minutes until set.
- Turn out of the pan right away, or they will stick.
- Serve warm or at room temperature with your favourite hot sauce/jelly/breakfast condiments.
- Makes 24 mini frittata~
- *Tip: use whatever vegetables you have on hand, but pre-cook/sauté if necessary, especially things like mushrooms and zucchini with high water content. You'll also get better taste!