Mini Frittatas Two Ways is one recipe with two delicious variations. The first is a Ham, Cheddar & Chive Frittata. The second is a Red Pepper, Spinach & Feta Frittata. Both are great brunch and appetizer options.
I love the morsel-sized version of these crustless cousins to quiche. They are easy to make and can be prepared a day in advance. You can also create endless variations of this recipe to suite any preference. An added bonus is that they are economical to make in volume. Gotta love eggs, right?
When my bible study group met recently for a pot luck brunch, I threw my hat in the ring to make a bite-sized egg option. After scouring a few recipes, I selected two and then made my own tweaks.
Two Mini Frittata Recipes!
- Mini Ham, Cheddar & Chive Frittatas – I punched up the flavor to this recipe with a pinch of dry thyme and fresh snipped chives.
- Mini Red Pepper, Spinach & Feta Frittatas – Dried basil and crumbled feta were my additions to this recipe.
Something to keep in mind, is whether you want your added ingredients to be visible from the top They will taste great either way, it’s simply a matter of presentation. The Mini Ham, Cheddar & Chive Frittatas have all the ingredients stirred into the egg mixture. This makes the ham a little less visible.
When you look closely, you can see a few flecks of ham in the Ham, Cheddar & Chive Frittatas. Adding a little extra sprinkle of ham after filling the cups would give them more visual punch.
I love how the red pepper and spinach provide nice little pops of color on the top of the Mini Red Pepper, Spinach & Feta Frittatas. Don’t these little bites just beg to be popped into your mouth?!
Mini Frittatas Two Ways
Filling the Pans
To make things more manageable, I used a very small ladle to fill the mini muffin pans. You could also use a large spoon as an option. This minimizes mess and allows you to distribute the ingredients more uniformly.
Mini Ham, Cheddar & Chive Frittatas
The Ham, Cheddar & Chive Frittatas should be filled about three-fourths full, since all of the ingredients are all ready combined.
Mini Red Pepper, Spinach & Feta Frittata
For the Red Pepper, Spinach & Feta Frittatas I started with the cups half full of egg mixture. Then I spooned in the sauteed veggies and cheese. I finished by adding a little more egg mixture to make them about three quarters full.
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Ingredients
Egg Mixture for Each Frittata Varation (double if making both kinds)
- Nonstick vegetable oil cooking spray
- 8 large eggs
- 1/2 cup whole milk
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
Ham, Cheddar & Chive variation
- 1/4 tsp dry thyme leaves
- 4 ounces thinly sliced ham chopped
- 2/3 cup cheddar cheese
- 2 tablespoons snipped fresh chives
Red Pepper Spinach & Feta variation
- 1/4 tsp dried basil
- 2 tsp olive oil
- 1/2 red bell pepper diced small (about 1/2 cup)
- 1/2 small yellow onion diced small (about 1/2 cup)
- about 4 cups loosely packed spinach coarsely chopped
- 2/3 cup crumbled feta cheese
Instructions
Ham, Cheddar & Chive variation
- Preheat the oven to 375 degrees F.
- Spray mini muffin pans with nonstick spray. Note – I used a 12 cup mini muffin pan and made multiple batches. After each batch I wiped out any remaining egg and resprayed the pan.
- Whisk the eggs, milk, pepper, salt and dry thyme in a large bowl to blend well. Stir in the ham, cheese, and chives. Fill prepared muffin cups about 3/4 full with egg mixture. I used a small ladle for this step but a large spoon would work as well. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Let cool for 3-5 minutes. Run a small sharp knife around frittatas to loosen, then remove from muffin cups.
Red Pepper, Spinach & Feta variation
- In saute pan, heat oil over medium high heat. Saute peppers and onions until softened, about five minutes, stirring occasionally. Add spinach and stir gently until wilted. Remove from heat.
- Spray mini muffin pans with nonstick spray. Note – I used a 12 cup mini muffin pan and made multiple batches. After each batch I wiped out any egg that remained in the pan and resprayed the pan.
- Whisk eggs, milk, pepper, salt and dry basil in a large bowl to blend well. Fill prepared muffin cups 1/2 full with egg mixture. I used a small ladle for this step but a large spoon would work as well. Spoon sauteed vegetables and crumbled feta evenly to each muffin cup (be sure to reserve enough vegetables and cheese if you are making multiple batches.) Then add in a little more egg mixture, if necessary, until cups are 3/4 full.
- Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Let cool for 3-5 minutes. Run a small sharp knife around frittatas to loosen, then remove from muffin cups.
Made these for Christmas morning at Brie’s. Everyone went back for at least seconds and more! So easy especially since I could make them the night before and just warm them in the morning. Of course the Lemon blueberry scones accompanied them.
Donna
So glad they were a hit! They are super easy and versatile.
So agree Cathy, these were delicious! Thank you for sharing the recipe!
Thank you for sharing this recipe. These were delicious when you served them at Bible Study.
I will certainly make them over the holidays. Merry Christmas!
So glad you liked them! They are so easy and every seems to enjoy them. I am sure they’ll be a hit with your holiday crowd.