It’s almost time to prepare for Easter! These delicious miniature veggie and cheese frittatas are the perfect recipe for the centerpiece of your Easter table. They’re chockful of fresh vegetables like peppers, onions, and spinach, but you can be as creative as you want with these. These cute mini frittatas are an awesome option to bring for an Easter brunch, and they’re great to make ahead, as they reheat nicely in the microwave. Feel free to mix and match your favorite veggies, and be inspired by the colors of whatever is in season. Asparagus, artichokes, or any number of spring vegetables would be perfect to add into these. This recipe makes about 36 mini egg cups.
1 jalapeno pepper, seeded and chopped
½ cup bell pepper, chopped
½ cup red onion, chopped
2 green onions, sliced into rings
1 cup baby spinach, chopped
1/3 cup shredded mild cheddar cheese
2 russet potatoes, shredded
12 large eggs
¼ cup fat free milk
¼ cup all purpose flour
2 tsp extra virgin olive oil
Salt and Pepper
Preheat your oven to 375 degrees F. You’re gonna bake these away from the heat, near the top of the oven, so they cook slowly and evenly.
Grab your potatoes, wash them, and shred them, either by hand or in a food processor with the shredded blade. I don’t bother peeling them, I think it looks nicer that way…….ok, no I’m just lazy. Don’t judge me. Place the shredded taters in a clean kitchen towel and squeeze to dry. Season them with salt, pepper, and olive oil. You can also use frozen shredded hashbrowns, which I would have used, if I’d had them.
Chop up your veggies and shred your cheese! You can get wild here, use whatever you need to get rid of in your fridge, veggie wise. As for the cheese, whether you have Cheddar, Swiss, Gruyere, Feta, Goat Cheese, the sky is the limit.
Crack your 12 eggs into a bowl.
Pour in your milk.
Season your eggs with salt and pepper and add in 1/4 cup of flour.
Whisk until it’s nice and fluffy, and totally blended.
Ok, so now you’re ready to sweat your veggies. Heat up 2 tsps of olive oil in a pan on medium heat. Toss in your veggies (except the spinach) and season with salt and pepper.
Cook them until they’re nice and tender, but don’t have any color, about 3-4 minutes. Remove them from the heat and let them cool slightly.
Once they’re cooled, toss your veggies into the beaten egg mixture, and toss into the spinach and cheese. Mix it up. Don’t worry about the little flour lumps, those will bake out.
Line the bottom of your mini muffin cups with about 1 tbsp of shredded potatoes.
It’s time to fill up those egg cups. There’s probably a very elegant way to do this, involving a measuring spoon, or something similar. I’m not that sophisticated. If there’s no mess in my kitchen, I’m doing something wrong. So fill em up however you can, which can include my way , i.e. pouring egg everywhere and hoping some lands in the cup. You can fill these up to the top, they will puff up nicely, but stay contained in their respective muffin hole.
Pop these babies in the oven, and prepared to be mesmerized by their puffing glory. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
Once the tops are set and golden, you’re good to go! You can always stick a toothpick in one to check if it’s done. If it comes out clean, it’s done.
Pop them out of the muffin tin using a fork or tongs, and let the feasting begin! In my mind, anything miniature signals that you can have 1, or 2, or 5 more. So go for it, and have a delish time doing it!
- 1 jalapeno pepper (seeded and chopped)
- 1/2 cup bell pepper (chopped)
- 1/2 cup red onion (chopped)
- 2 green onions (sliced into rings)
- 1 cup baby spinach
- 1/3 cup shredded cheddar cheese
- 2 Russet potatoes (shredded)
- 12 large whole eggs
- 1/4 cup milk
- 1/4 cup all purpose flour
- 2 teaspoons extra virgin olive oil
- salt and pepper (to taste)
- Preheat your oven to 375 degrees.
- Shred the potatoes and squeeze them dry using a clean kitchen towel. Place the shredded potatoes in a bowl and season them with salt, pepper, and olive oil.
- Crack 12 eggs into a bowl. Add 1/4 cup of milk, 1/4 cup of flour, and salt and pepper to taste. Whisk until the mixture is thoroughly combined. It’s ok if there are a few small lumps of flour.
- Heat up 2 teaspoons of olive oil in a pan on medium heat. Toss in your veggies (except the spinach) and season with salt and pepper. Cook for 3-4 minutes, until the veggies are tender, but not browned.
- Once they’re cooled, toss your veggies into the beaten egg mixture, and toss into the spinach and cheese. Mix it up.
- Line the bottom of your mini muffin cups with about 1 tbsp of shredded potatoes. Spoon some of the veggie/egg mixture into each cup, over the potatoes.
- Bake at 375 degrees F until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Check doneness by pushing a clean toothpick into the center of the frittata. If it comes out clean and not wet, it’s done.
- Pop them out of the muffin tin using a fork or tongs. Serve warm.