New This Month

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

Source: Martha Stewart Living, November 1996



Cook's Notes

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

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How would you rate this recipe?
  • 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.

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