These healthy Mediterranean mini frittatas are so easy to make and perfect for busy mornings on the run, and are even great for snacks.
Course Breakfast
Cuisine Mediterranean
Keyword frittatas
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 8makes 24-30 mini fritattas
Calories 84kcal
Ingredients
6large eggs
¼cupmilk or half and half
Kosher salt and freshly ground black pepper
¼cupartichokes in oil, drained and thinly sliced
⅓cuppitted kalamata olives, drained and quartered
¼cupbottled sweet red peppers, drained and chopped
½cupsun-dried tomatoes in oil, drained and chopped
¼cupasiago cheese, shredded
¼cupfeta cheese, crumbled
¼cupItalian flat leaf parsley, chopped
Instructions
Preheat the oven to 375°F.
Spray 2 mini muffin tins (with 12 cups each) with cooking spray. (I use this mini muffin tin
Put eggs and milk, or half and half, in a blender and mix for 1-2 minutes.
Fill each muffin tin ¾ full with the egg mixture.
If using marinated or packaged flavorings, drain the oil from the vegetables before chopping. Evenly distribute the artichoke slices, kalamata olives, red peppers, sun dried tomatoes, and asiago cheese among the muffin tins. Fill the tins to the top with more egg mixture then sprinkle with feta and parsley.
Bake until the egg is set, about 10-12 minutes. The eggs will deflate somewhat once removed from the oven and as they cool.
Run a knife around the edges of the frittatas to loosen them from the muffin cups. Serve immediately or at room temperature.
Notes
*note: To save in prep and rather than buying full size bottled ingredients, I used 1 package DeLallo Sharp Salad Savor Toppings and 1 package DeLallo Zesty Salad Savor Toppings (which equals the amount of ingredients listed above) for all of the flavor additions to the egg base.