I’ve been meaning to share these mini frittatas with you for a while. After a weekend of heavy eating, we were craving something a little bit lighter. Eggs and veggies to the rescue! These mini egg frittatas could not be easier to make, and they are endlessly customizable. They are also really fun to eat, especially after seeing them puff up in the oven.
To make them, preheat your oven to 350ºF. Then, coat a mini muffin tin very well with non-stick spray. If you don’t get the sides of the tin, it might be hard to pop your mini frittatas out of the pan later. Pick out some veggies that you have on hand, and distribute them into the muffin cups. Make sure to leave some room for the egg! I used onion, broccoli, mushroom, and tomato. You can also sprinkle in a little shredded cheese.
In a bowl, whisk together 2-3 eggs per person. Season the eggs with salt and pepper, and pour them into the muffin tins. Six eggs filled 16 muffin tins for me. You can fill the muffin cups to the brim.
Bake the eggs for 12 minutes or until the eggs are puffed up and fully cooked. If your eggs look wet, they need to cook longer. The eggs will look like glorious popovers as soon as you take them out of the oven, but they will start to deflate immediately. Pop them out of the muffin tin and eat them up. Presto dinnero!
- Eggs- 2-3 per person
- The vegetables of your choice
- Shredded cheese
- Non-stick spray
- Salt and pepper