New This Month

Mini Frittatas


Whip up these egg gems for a satisfying hors d'oeuvre. Have your mini-muffin tins ready.

  • Yield: Makes 48

Source: Martha Stewart Living, November 1996


  • 1 medium zucchini
  • 4 to 6 white mushrooms
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 16 large eggs
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped chives
  • 1/2 cup finely grated Gruyere or fontina cheese
  • Vegetable oil cooking spray


  1. Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lengthwise into 1/8-inch pieces. Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside.

  2. Heat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.

  3. Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.

Cook's Notes

Chop fillings extra fine, and bake for a third as long as you normally would.

Reviews Add a comment

  • sjz21
    21 JAN, 2017
    Mine also stuck despite being sprayed. Maybe try pouring in the egg and then adding the filling?
  • dianedamico
    13 DEC, 2014
    I made these for a quilting brunch, although I spayed the pan well the eggs stuck and overflowed. They tasted good but looked rather unappetizing, certainly not like in the picture.
  • rinad
    9 MAY, 2010
    thank you for this idea my children don't like egg but they like this mini frittatas too much
  • smd1227
    21 JAN, 2010
    These are outstanding, if you're watching your carbs. I keep them on hand to snack on and to take to work.
  • nessjen
    15 SEP, 2009
    I made these for a Mother's Day Brunch. They will stick very badly unless lubricated well or made in the silicone muffin trays (which worked VERY well). They were a big hit and you can make the mixture ahead of time which is helpful.
  • MBS4174
    16 MAR, 2009
    i made these and they were tasty. i can't eat peppers so i used tomatoes. it was delicious and i was asked for the recipe.
  • allenj
    6 JAN, 2009
    Made these for a cocktail party, and they were tasty, but rose a little too much during baking. To get better results, I would dice all the veg, fill tins with less egg mixture and also fill them below the rim. I refrigerated the frittatas after baking and reheated them later which worked just fine.