Ina Garten Mini Frittata
A delightful and versatile mini frittata recipe that is simple to prepare, perfect for brunch or quick breakfasts, and customizable with various ingredients.
Ingredients
Egg Mixture
- 6 large large eggs Fresh eggs provide better flavor and texture.
- ¼ cup milk or cream Use almond milk for a dairy-free option.
- ½ cup Gruyere or cheddar cheese Feel free to substitute with any cheese you prefer.
- ¼ teaspoon black pepper Adjust to taste for more or less spiciness.
- ½ teaspoon kosher salt Essential for enhancing flavor.
Vegetable Additions
- ¼ cup diced red bell pepper Provides a sweet, colorful garnish.
- ¼ cup chopped spinach Fresh spinach can be substituted with kale.
- ¼ cup diced cooked ham or crumbled bacon (optional) Omit for a vegetarian version.
- 2 tablespoons chopped chives Can be replaced with other herbs such as basil.
For Greasing
- as needed Nonstick spray or butter This prevents sticking.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin with nonstick spray or butter.
- Gather all your ingredients.
Mixing the Frittata Base
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the kosher salt and black pepper.
- Mix in the cheese until evenly distributed.
Adding Vegetables
- Gently fold in the diced red bell pepper, chopped spinach, and optional cooked ham or bacon.
Baking
- Pour the mixture into the muffin cups until about three-quarters full.
- Bake in the preheated oven for 15 to 18 minutes or until the tops are set and golden.
- Remove from oven and let cool in the tin for about 5 minutes.
- Run a knife around the edges and gently lift them out.
Serving
- Serve warm or at room temperature, or arrange on a platter for an elegant presentation.
Notes
Store leftovers in an airtight container in the fridge for up to five days. Can be frozen for up to two months. Reheat using the microwave or oven.