Mini Frittatas

Most recipes for frittata involve a trusty cast iron skillet. Indeed, the Italian term “frittata” denotes that frying has occurred. You can certainly use your skillet to start this individual frittata recipe. Still, the cooking ultimately takes place in ramekins that are ready for picnics or packed lunches.

This mini frittata recipe is so much more than a quick egg-bake. With the sweetness of the onions and peppers and the saltiness of the salami and cheese, it’s a multi-layered and satisfying dish to serve at breakfast or brunch.

Ingredients for Mini Frittatas

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• Onion: Finely chop sweet white or red onion to set up the founding flavors.
• Olive oil: This oil is used for frying onions and mushrooms.
• Mushrooms: Wash and chop regular white or button mushrooms. The finer the cuts, the quicker they’ll release their moisture.
• Salami: Julienne some hard salami to get that wonderful spicy and salty flavor.
• Red pepper: Use roasted sweet red peppers and ensure they’re finely chopped.
• Eggs: We’re using yolks and whites for the main ingredient.
• Milk: You only need a dash of 2% milk to loosen the egg mixture.
• Parmesan cheese: This cheese melts quickly and gives that strong, salty punch of umami flavor.
• Parsley: Minced fresh parsley adds a little texture and color.
• Chives: Minced fresh chives sprinkled on top make a pleasant garnish.
• Pepper: Just a little freshly ground black pepper on top brings out the flavors.
• Mozzarella cheese: Shred some part-skim Mozzarella for the cheesy, creamy topping.

Directions

Step 1: Fry the onions and mushrooms in a skillet

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In a small skillet, fry the onion until tender. Add the mushrooms and cook for two to four more minutes. Divide the fried ingredients between two greased 8-inch ramekins and top with chopped salami and red peppers.

Editor’s Tip: You don’t need the onions and mushrooms to be crispy or cooked through, but you do want to fry off as much liquid as possible.

Step 2: Fill the ramekins and bake

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In a small bowl, whisk the eggs, milk, Parmesan cheese, parsley, minced chives and pepper. Pour into the ramekins and bake for 10 minutes at 400°.

Step 3: Add the melted cheese topping

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Sprinkle with mozzarella cheese and bake for 8 to 10 minutes longer or until eggs are set. Finish with chopped chives on top if desired.

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Recipe Variations

• Use cream: If you want a thicker, creamier texture, try using whole milk or cream instead of 2% milk.
• Add sausage or ham: For a meatier frittata, add some diced smoked sausage or ham.
• Vary the cheese: Make full use of the cheese topping with a sharp cheddar, goat cheese or a spicy and tangy shredded cheese.

How to Store Mini Frittatas

Once cooked and cooled, you can store the individual mini frittatas for up to four days in the refrigerator. You can leave them in the original ramekins. Reheat in the oven or enjoy them cold.

Can you make mini frittatas ahead of time?

If you’re preparing a large batch for a Sunday brunch or picnic, you can make everything ahead and store in the refrigerator (covered) for up to two days. That’s the upper limit for storing raw eggs.

Mini Frittatas Tips

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What are some variations of this individual frittata recipe?

Think of this mini frittata recipe as a starting point and customize your batch in a Mediterranean direction, with feta and artichokes. Or try a Mexican frittata, with queso fresco, tomatoes and jalapenos. A healthy vegetable frittata with spinach, zucchini and asparagus is also a good idea.

What can you serve with mini frittatas?

These are the perfect breakfast or brunch dish, and are great with muffins, french toast, pancakes or oatmeal. However, you can also slide them into a sandwich or wrap to make a hearty snack on the go.

How do I fix a watery frittata?

The main reason for using a cast iron skillet on traditional frittata recipes is to set the eggs on the stovetop. For this recipe, you can anticipate and correct any lingering wateriness by cooking off all the moisture, adding cream to the egg mixture and allowing the frittata to cool for up to 10 minutes after baking.