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Recipe by:

Elena SMITH

Delicious Mini Frittata Cups for Brunch

These Frittata Cups are a delightful and easy recipe for a cozy brunch or festive gathering, combining seasonal vegetables and eggs into bite-sized treats.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Brunch
Cuisine: Seasonal
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Group: Egg Mixture
  • 8 large eggs
  • ¼ cup whole milk
Group: Vegetables
  • 1 cup fresh spinach, roughly chopped
  • ½ cup cherry tomatoes, halved
  • ½ cup bell peppers, diced
Group: Cheese and Seasoning
  • ½ cup shredded cheese (sharp cheddar or crumbled feta)
  • Salt and black pepper, to taste
  • Optional: Fresh herbs like basil or chives for garnish

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk
  • Offset spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a standard muffin tin with non-stick spray.
  2. In a large mixing bowl, whisk together the eggs and milk until combined and slightly frothy.
  3. Fold in the chopped spinach, halved cherry tomatoes, diced bell peppers, and a generous pinch of salt and pepper.
  4. Pour the egg mixture evenly into the greased muffin cups, filling each cup about ⅔ full.
  5. Sprinkle the shredded cheese on top of each frittata cup.
  6. Bake for about 20-25 minutes, or until puffed and a toothpick comes out clean.
  7. Allow to cool slightly before using a small offset spatula to remove from the muffin tin and enjoy warm.

Notes

Ensure not to overfill muffin cups and whisk the eggs sufficiently for a light texture.