Ina Garten Mini Frittata Recipe
Ina Garten Mini Frittata Recipe is perfect for breakfast, brunch or snacks. These little frittatas are fluffy, cheesy and packed with vegetables.
Ingredients
- 6 large eggs
- 1/4 cup milk or cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup bell peppers chopped
- 1/4 cup onion chopped
- 1/2 cup spinach chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or butter
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with silicone cups. This prevents sticking and ensures even cooking.
Prepare the Vegetables
- Chop bell peppers, onion and spinach into small pieces. This ensures vegetables cook quickly and evenly in the mini frittatas.
Whisk the Eggs
- In a mixing bowl, whisk together eggs, milk, salt and black pepper. Whisk until smooth and slightly frothy for fluffy frittatas.
Cook Vegetables Slightly
- Heat olive oil in a skillet over medium heat. Sauté bell peppers and onion for 2–3 minutes until soft. Add spinach last and cook until wilted.
Combine Eggs and Vegetables
- Add sautéed vegetables to the egg mixture. Stir in shredded cheddar cheese. Mix gently to distribute ingredients evenly.
Pour into Muffin Tin
- Divide the egg mixture evenly among muffin cups. Fill each cup about 3/4 full to allow room for rising.
Bake the Frittatas
- Place muffin tin in preheated oven. Bake for 18–20 minutes until frittatas are set and golden on top. Test with a toothpick to ensure doneness.
Cool and Serve
- Remove from oven and let cool for 5 minutes. Run a knife around edges to remove from muffin tin. Serve warm or at room temperature.
Notes
- Use fresh eggs for best texture and flavor.
- Chop vegetables finely to ensure even cooking.
- Don’t overfill muffin cups; frittatas rise while baking.
- Use a combination of cheeses for extra flavor.
- Allow frittatas to cool slightly before removing from the tin.