Ina Garten Mini Frittata Recipe
Mini Frittatas are individual-sized frittatas baked in a muffin tin. Packed with eggs, vegetables, cheese, and other add-ins, these portable and portion-controlled frittatas are great for meal prep or serving a crowd.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 12 mini frittatas 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (or cream for a richer texture)
- 1/2 cup grated Gruyere or cheddar cheese
- 1/4 cup diced red bell pepper
- 1/4 cup chopped spinach
- 1/4 cup diced cooked ham or crumbled cooked bacon (optional)
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Nonstick cooking spray or butter (for greasing the muffin tin)
Instructions
Step 1: Preheat the Oven
- Set the temperature: Preheat your oven to 375°F (190°C).
- Prepare the muffin tin: Grease a 12-cup muffin tin generously with nonstick spray or butter to prevent sticking.
Step 2: Whisk the Eggs
- Combine the wet ingredients: In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
Step 3: Add the Fillings
- Mix in the ingredients: Stir in the cheese, bell pepper, spinach, ham or bacon (if using), and chives.
Step 4: Fill the Muffin Tin
- Distribute the mixture: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Step 5: Bake the Frittatas
- Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the frittatas are set and slightly golden on top.
- Cool: Allow the mini frittatas to cool in the pan for 5 minutes before gently removing them with a butter knife or spatula.
Step 6: Serve
- Plate and enjoy: Serve the mini frittatas warm or at room temperature.