Tag Archives: Eggs

Baby Frittatas

17 Jan
Mini Frittatas

Not my hand. Image from Family Fun.

I love to make frittata. But mostly because it sounds awfully cool to say “frittata.” So cool that spellcheck doesn’t recognize it. No, spellcheck, I don’t mean “fritter,” I mean “frittata.”

“So, frittata. That’s just another way to say ‘omelet?'” John asked me as we prepped our “breakfast for dinner” meal this week. “Like how a panini is really just a sandwich?”

“They’re basically the same thing. To-may-to, To-mah-to,” I answered, utterly unsure if this was true.

Since I can’t Wikipedia this because of the SOPA blackout (word!), I checked Epicurious, who says:

An Italian OMELET that usually has the ingredients mixed with the eggs rather than being folded inside, as with a French omelet. It can be flipped or the top can be finished under a broiling unit. An omelet is cooked quickly over moderately high heat and, after folding, has a flat-sided half-oval shape. A frittata is firmer because it’s cooked very slowly over low heat, and round because it isn’t folded.

And there you have it. We tried these mini frittatas from Family Fun, discovered via Pinterest, with great success. It’s the perfect solution if you have two stubborn egg-eaters (like a vegetarian and a carnivore!) with wildly different preferences.  Just whip up two separate egg mixtures with desired fixins’. Plus, this frees up the stove if you, like us, have only one skillet. And it solves the age-old breakfast dilemma of eggs that are ready before the pancakes or vice-versa.

Recipe: Baby Frittatas, via Family Fun but re-tooled by me
  • 4 large eggs – Of course, Eggbeaters can be used.
  • 1/4 cup milk
  • Salt and pepper
  • Assorted mix-ins, like diced veggies, bacon, ham, etc. We used kale, diced plum tomatoes, basil and rosemary.
  • Grated cheese – We used mozz-romano blend and sprinkled on parmesan.

Heat your oven to 350º F and coat a 6-cup muffin pan with nonstick cooking spray. (Seriously, use the spray. Ours were a little stuck to the muffin pan.)

Whisk together the eggs, milk, and spices in a medium bowl, then evenly distribute the egg mixture among the muffin cups. Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like.

Mini Frittatas - Step 3Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. Run a butter knife around the edge of each one to loosen them before removing them from the pan. Makes 6 mini frittatas.

  1.  He Said, She Said:

These were gone before we had a chance to take a picture. Fast, adorable, and certainly handy if you’re cooking for a crowd. Definitely a hit. I loved how the lil’ frittatas got slightly crispy on the top and outside. Sometimes eggs’ texture gives me the heebie-jeebies, but this one passed the test. As they cool, the frittatas firm up a little, so I’d wait a few minutes before removing them from the pan and serving. We’ll make ’em again, even if they really are glorified omelets.