what do you like in your mini fritattas??
From time to time, it is important to change up your breakfast routine. Now don’t go wild and completely change everything, just jazz it up a little bit! To begin with, eggs are a great protein source to begin your day. For this reason, I wanted to come up with a few different flavor combinations for some mini frittatas. Specifically:
- sauteed peppers, mushrooms, rosemary, and fontina cheese
- roasted tomatoes, mozzarella pearls, and fresh basil
- ham, roasted asparagus, fresh thyme, and white cheddar
I also felt it was equally important to not just saute the eggs in a pan. Suddenly I remembered a mini popover pan that I had purchased last summer. I loved the idea of the eggs being a taller skinnier version mini frittata than what you would bake in a regular muffin pan.
a little bit of work goes a long way!!
There is a little bit of preparation before you are able to assemble all of your flavor combinations, but it is worth the extra effort. The first flavor combination I tried was the roasted peppers, sauteed mushrooms, and fontina cheese. I roasted the red peppers in olive oil and some chopped rosemary. Next I sauteed the mushrooms in some melted butter and thyme. The grated fontina cheese is an especially delicious choice for this flavor combination. The fontina melts beautifully, and adds just the perfect melty touch to the peppers and mushrooms.
don’t you just love mozzarella pearls?
The second flavor combination was based on my favorite caprese salad. I grabbed some little heirloom tomatoes and roasted them on a sheet pan with olive oil and salt and pepper. I try to use mozzarella pearls whenever I make a caprese combination, because they are so pretty. The mozzarella pearls come all ready to go, and all you have to do is plop them into your baking pan. I quickly chopped some basil and this flavor combination was ready to go.
calling all the super organized people out there
The third combination mixes together roasted asparagus, ham, and white cheddar cheese. If you are super organized, you can roast your asparagus and tomatoes while you are sauteing your peppers and mushrooms on the stove. See how easy this is? Finally, all that is left is combining your veggies and layering them in your popover/muffin pan. Pour your egg mixture over the top and in the oven they go! Your kitchen will be filled with all of the delicious flavor combinations, and while the mini frittatas are baking, you can wash some berries to serve on the side.
mini frittatas stuffed with roasted vegetables, melted cheese, and savory seasonings
Grab your sheet pans and roast some veggies for some delicious flavor combinations for your next frittata party! Mix it up and have some fun!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: each recipe will make 12 mini frittata
- Category: eggs
- Method: oven and cook top
Ingredients
Each list of ingredients is enough for one muffin/mini popover pan. If you would like to have different flavor combinations in one pan, divide the ingredients accordingly.
1. Sauteed peppers, mushrooms and fontina cheese
2 peppers cut in bite size pieces
olive oil for sauteing
1 TB chopped rosemary
12 mushrooms sliced (I like shiitake and baby bellas)
1 TB butter
6 sprigs of thyme stripped
1 cup of grated fontina cheese
9 eggs
1/3 cup milk
salt and pepper to taste
2. caprese eggs
2 cups of heirloom cherry tomatoes roasted
1 1/2 cups of mozzarella pearls
5 basil leaves chopped
9 eggs
1/3 cup milk
salt and pepper to taste
3. roasted asparagus, ham, and white cheddar cheese
5 stalks of asparagus roasted
2 slices of ham
1 cup of white cheddar
4 sprigs of thyme
9 eggs
1/3 cup milk
salt and pepper to taste
Instructions
Preheat oven to 400 degrees
Prepare pan of choice by buttering each compartment. I like to use a mini popover pan, but you may also use a muffin pan
Place asparagus stalks on sheet pan and drizzle with olive oil, salt, and pepper
Pour tomatoes in a medium bowl and drizzle with olive oil. Mix with spoon/hands to ensure that tomatoes are covered in oil
Place tomatoes on sheet pan and salt and pepper
Place sheet pans in the oven and roast for 15-20 minutes until golden brown
Remove from oven and set aside
When cool, chop in small pieces
Heat small drizzle of olive oil in a saute pan, and when heated add peppers and chopped rosemary
Cook for 3-5 minutes and set aside
Heat butter in a saute pan and add mushrooms and thyme
Cook for 3- 5 minutes and set aside
Grate cheese and set aside
Break ham into small pieces
In a large bowl whisk eggs until yolks are combined
Add milk, salt and pepper and whisk until well combined
Layer veggies/meat/cheese in separate compartments
pepper/mushroom/fontina cheese
roasted tomatoes/mozzarella pearls/basil
roasted asparagus/ham/white cheese
Pour egg mixture over the top and fill until 3/4 full
Bake for 17-20 minutes until golden brown (depending on pan size)
Remove from oven and remove from compartments and place on serving platter
Keywords: eggs, peppers, mushrooms, roasted asparagus, ham, tomatoes, cheese
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