Mini Frittatas

Mini Frittatas

This recipe makes four dozen. You can cut it in half, but since they are small, they usually get eaten up fast.

You can also leave out one of the vegetables to save time cutting and chopping. It’s nice to have all of them for the color, but the dish is good either way.


Vegetable Oil Cooking Spray (Pam)
18 Large Eggs
2 teaspoons coarse salt
¾ teaspoon freshly ground pepper
1 tablespoon chopped fresh chives
1 medium zucchini trimmed and cut into 1/8 inch rounds
4 – 6 white mushrooms, cut lengthwise into 1/8 inch thick slices
1 red bell pepper, ribs and seeds removed and flesh cut into 1/8 inch dice
1 yellow bell pepper, ribs and seeds removed and flesh cut into 1/8 inch dice
½ cup finely grated cheese. Guryere or Fontaina are nice, but you’d have to check the ingredients for gluten. I usually use something more child friendly, like cheddar or mozzarella


Preheat oven to 400 degrees.

Lightly coat four 12 cup or 2 24 cup muffin tins with cooking spray.

Whisk eggs, salt, pepper, and chives in a large bowl. Set aside.

Put 1 zucchini round, 1 mushroom slice, and 1 teaspoon of pepper into each muffin cup.

Ladle egg mixture into each cup to fill. Sprinkle with cheese.

Back until set 8 – 10 minutes.

Serve warm.

Sometimes I top them with a dollop of sour cream and a little caviar, or some more chopped chives.