These delicious mini-frittatas are not only cute to serve and fun to eat, they are also quicker and easier to prepare than a classic frittata (read: no flipping required). These are perfect for your brunch table, standing aperitivo or a summertime picnic. I’ve supplied you with the base recipe here, and a version with fresh herbs, but feel free to experiment with other flavors and ingredients at will. For instance, I’ve made these variations at various times with great results: four cheese, bacon and chives, smoked salmon and dill, or zucchini and feta… Let your imagination run wild!
- 1 Tbsp butter, plus more for greasing the muffin cups
- 1 onion, diced
- 5 large eggs
- 3 Tablespoons milk
- 1/3 cup (30 g) grated parmesan cheese
- 1/2 cup (50 g) grated swiss or cheddar cheese
- salt and peper to taste
Preheat the oven to 350°F (180°C) and thoroughly butter 12 muffin cups. Melt the 1 tablespoon of butter in a frying pan over medium heat and add the diced onion. Cook, stirring often, until the onion is tender and slightly golden. If you are using other vegetables, add them to this pan now and cook until they are tender. Set aside.
Beat together the eggs and milk, then add the grated cheeses and mix well. Salt and pepper to taste. Divide the mixture between the buttered muffin cups and cook in the preheated oven for about 15-18 minutes, until the egg mixture puffs and is just set in the center.
Remove from oven and serve warm.
Variation with fresh herbs
Eliminate the butter and onion from the recipe, and skip the sautéing step. Instead, add two tablespoons of fresh, diced herbs to the egg and milk mixture (basil, parsley, thyme, etc).