These Mini Frittatas seem to be in my fridge and freezer all the time, for a quick warm up.  I have even made them ahead, froze them in the pan (uncooked) and stored them in a freezer bag.  Then the day I needed fresh ones, all I had to do was but them back in the tins let them thaw about 2 hours and cook.  Even though prep time is quick on these, I needed the same kitchen space and tools for something else.



Mini Frittatas


  • Nonstick cooking spray, oil, or butter (I use Earth Balance)
  • 8 large eggs
  • 1/2 cup milk product
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 4 ounces thinly sliced ham or smoked turkey, finely chopped
  • 1/3 cup freshly grated Parmesan or substitute
  • 2 tablespoons chopped fresh Italian parsley leaves


  1. Preheat the oven to 375 degrees.
  2. Spray 2 mini muffin tins (each with 24 cups) with nonstick spray, or grease with butter
  3. Whisk the eggs, milk, salt and pepper in a large bowl.
  4. Stir in the meat, cheese, and parsley.
  5. Fill prepared muffin cups almost to the top with the egg mixture.
  6. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
  7. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.
  8. Serve immediately.

'One Response to “Mini Frittatas”'
  1. You need to participate in a contest for top-of-the-line blogs on the web. I’ll advocate this site!

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