Mini Frittatas
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Martha Stewart Living, November 1996
- Yield Makes 48
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Ingredients
- 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
Directions
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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.
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Preheat 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.
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Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.
thank you for this idea my children don't like egg but they like this mini frittatas too much
These are outstanding, if you're watching your carbs. I keep them on hand to snack on and to take to work.
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.
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.
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.