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Mini Italian Frittatas

Total Time

Prep: 20 min. Bake: 20 min.


1 dozen

I created this recipe when my friends and I had a picnic breakfast. I wanted an egg meal that was portable and easy to make. The result was this crowd-pleasing frittata!—Jessie Apfe, Berkeley, California


  • 1/2 cup boiling water
  • 1/4 cup sun-dried tomatoes (not packed in oil)
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 1/2 cup chopped fresh spinach
  • 1/3 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 1/3 cup chopped roasted sweet red peppers
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup ricotta cheese
  • 2 tablespoons minced fresh basil
  • 1 tablespoon prepared pesto
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon garlic powder
  • 8 large eggs
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt


  1. Preheat oven to 350°. Pour boiling water over tomatoes in a small bowl; let stand 5 minutes. Drain and chop tomatoes.
  2. In a small bowl, combine 1/2 cup mozzarella cheese, spinach, artichokes hearts, red peppers, Parmesan cheese, ricotta cheese, basil, pesto, Italian seasoning, garlic powder and tomatoes. In a large bowl, whisk eggs, salt and pepper until blended; stir in cheese mixture.
  3. Fill greased or foil-lined muffin cups three-fourths full. Sprinkle with remaining mozzarella cheese. Bake 18-22 minutes or until set. Cool 5 minutes before removing from pan. Serve warm.

Nutrition Facts

1 mini frittata: 95 calories, 6g fat (3g saturated fat), 149mg cholesterol, 233mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 lean meat, 1 fat.

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