Mini Veggie Frittatas
Growing up eggs were a staple in our home. From eggs in purgatory to peppers, potatoes and eggs and giant frittatas - they made for an appearance at dinner least one night of the week. These mini veggie stuffed frittatas are bite sized and filled with flavor, perfect for breakfast, a quick party appetizer, mid-day snack, lunch or dinner with soup or salad.
Basically, what I'm trying to tell you is that eggs are the perfect food.
A date may disappoint you, but a good egg never will.
Take the hassle out of party time and weekdays by investing 15 minutes to make something that will last you all week AND CAN BE FROZEN if you have leftovers, but I don't think they'll last that long.
Are you ready to whip out that mini muffin tray?! And if you don't have a mini muffin tray a regular sized muffin tray will do, you'll simply get half the amount of frittatas.
With this recipe (and with all of my veggie recipes, really) you can freestyle! Opt to use any veggie you like. My combo of choice was diced onion and red pepper along with some FROZEN SPINACH. I was straight outta fresh, and I always keep a frozen stash - so with the green, red and some pecorino snow these made for an ideal holiday app. They're also a gift that keeps on giving as I'm typing and eating some right now.
Try not to type and eat, it breaks all rules of mindful eating ...
But, rules were meant to be broken and I'm happy in this moment - so do what makes you happy.
Give yourself the gift of cooking, try getting in your kitchen to make one thing today.
Oh, and if the below gets you all jammed up and you say "Tina, that's too many ingredients!" I say, "Listen, if you have olive oil, baking powder a good piece of cheese and eggs in your house on a weekly basis, half ya battle is done. Now pick out your fresh veggies. Love you. Bye."
*makes 24 mini frittatas when prepared in a mini muffin tray
*makes 12 medium sized frittatas when prepared in a standard muffin tray
- 10 eggs
- 1 tsp. baking powder
- 1 T. extra virgin olive oil
- 1 red bell pepper, diced
- 1 small onion, diced
- 1/2 bag or box of frozen chopped spinach, thawed and water squeezed out
- 1/3 c. grated pecorino romano cheese
- Salt + freshly ground black pepper
- Non-stick cooking spray
- Preheat oven to 350 degrees
- Coat mini muffin or standard muffin tin with non-stick spray and set aside
- Heat a pan with olive oil over medium low flame, adding peppers and onions - sauteing for 7-8 minutes
- Add thawed spinach and saute another 2 minutes, add a pinch of slat
- Remove veggies from heat and put aside
- Whisk eggs in a large bowl with baking powder, then add a pinch of salt, black pepper and veggies - mixing until all are coated
- Add cheese to the mixture and combine
- Pour egg mixture into a pyrex measuring cup or use a ladle with a lip to pour batter into muffin cups, filling just about to the top *do not overfill as that will lead to spill as you're moving into the oven and these will rise because that's the power of the baking powder!
- Bake in the oven for 15 minutes
- Allow 5 minutes to cool, running knife around the edge of each muffin cup to pop out
- Serve warm or room temp, finished with pecorino
Notes + Swaps
- I don't have those veggies Tina! I already told you! It's your world, use what you like. If you're going mini, simply make sure your veggies or meat, should you choose to go that route, are diced small. Use anything from kale to chard, escarole, broccolirabe or eggplant. Frittatas are the best for using leftover veggies you don't know what to do with! Cut up ham or bacon or chicken sausage - use the ingredients you like to make this your own. I tend to go veggie and lighter to keep my food easier for me to digest, you need to figure out what feels right for you!
- I don't have pecorino! Again! Use any cheese you like. I go for pecorino as it's my staple cheese. I can eat it solo, grate it, use it on pasta, in eggs, on salads or soups. Get the point. I eat simply.