Name: Easy Mini Frittatas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: 3 Tbsp. extra virgin olive oil; 2 garlic cloves- diced; 6 to 12 ounces of sliced button mushrooms - rinsed and drained; 1 tsp. fresh thyme leaves - finely chopped; 1/8 tsp. crushed red pepper flakes; 1/4 tsp. salt; 3 handfuls of fresh arugula; 8 large eggs; 1/4 cup of half and half; 8 tsp. grated pecorino cheese; olive oil cooking spray

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Easy Mini Frittatas are moist, fluffy, and savory-tasting. They are easily made with eggs, mushrooms, arugula, and pecorino cheese. They are perfect for a family breakfast or holiday brunch. The best part? They are super easy to whip up, make ahead, freeze, and reheat when you need them.

2 mini mushroom frittatas on a white napkin.

Easy Mini Frittatas with Mushrooms…

These Easy Mini Frittatas are protein-packed and loaded with flavor! The best part? This recipe will make 12 mini frittatas when you use a muffin pan. Delish! They always turn out amazingly light, fluffy, and savory in every bite.

These individual frittatas are quick to prepare, taking only about 10 minutes to get ready and another 20 minutes to bake. They’re not only delicious and easy to make, but also the perfect size to enjoy two or three. Fun for the whole family, these frittatas add an elegant touch to any brunch table.

What is a Frittata?

A Frittata is an Italian egg dish similar to a crustless quiche or an open-faced omelet. It originated in Italy, and it’s a part of our family’s heritage, the Neapolitan cuisine. We love them and will be sharing a few more of our mom’s frittata recipes. In the meantime, if you love omelets, be sure to try our Caprese Style Omelet and Mom’s Easy Potato Omelet.

4 mini egg, and mushroom filled frittatas on a white napkin.

Overview: Ingredients You Will Need:

For our easy mini frittatas recipe, there are eight main ingredients, not counting the salt and red pepper. So, here are the following ingredients you will need:

Extra virgin olive oil: Always choose the best quality olive oil for optimal flavor.
Garlic cloves: Fresh garlic is best, but if you don’t have any on hand, you can use garlic powder, and about 1/4 teaspoon.
Mushrooms: Choose already sliced mushrooms for easy prep. All you will need to do is rinse and drain them.
Thyme leaves: You can use fresh thyme, frozen, or even dried if you need to.
Fresh arugula: Fresh greens give these frittatas an aromatic flavor.
Large eggs: You will need 8 large eggs for this recipe.
Grated pecorino cheese: Cheese gives them their delicious flavor.
Half and Half: Cream is added to give them their light and fluffy texture.
Seasonings: Some salt and crushed red pepper flakes.

How to Make These Easy Mini Frittatas?

How to make Easy Mini Frittatas? Very Easy! Keep in mind, our full printable recipe card is located at the bottom. But first, let’s run through the steps so you can understand what’s involved before you start:

In a large non-stick skillet, and on low-moderate heat, add the olive oil and sauté the garlic for about 1 minute.
Toss in the mushrooms and cook until golden brown, stirring occasionally, about 5 minutes.
Next, toss in a few handfuls of arugula and stir until the arugula wilts.

A a white skillet with garlic, mushrooms and arugula.

4. Lightly spray your muffin pan with cooking spray. Then, spoon some of the mushroom mixture into each cup of the muffin pan.

5. In a mixing bowl, whisk eggs, light cream, and grated cheese, then pour the egg mixture evenly into each well of the muffin pan. Filling each one about 3/4 full.

A spoon to add mushroom mixture to the muffin pan, and egg mixture poured on top.

6. Then BAKE…in a preheated oven at 350°F (175C) for about 20 to 22 minutes, until they are puffed and set. Remove and serve.

Recipe Tips…

Keep in mind, mushrooms will shrink when fully cooked; therefore, you can increase the amount (as I needed to do) up to 12 ounces, if you prefer.
You will need about 1 to 2 tablespoons of the mushroom mixture to fill each one.
If you prefer fewer mushrooms, then 5 to 6 ounces will be sufficient.
Plus, the mini frittatas are done when they’re puffed up and there is no movement when the pan is shaken.

Two little egg frittatas served on a white napkin.

Options for Making Them Your Own

Toss in baby spinach in place of the arugula.
Use a mixture of your favorite mushrooms, like shitake and portabella, and oyster, with this recipe.
Try cooking up some zucchini, like our mom’s best zucchini omelet recipe, and fill your muffin pan with the mixture and bake!
Toss in other cheeses, like some grated parmesan cheese, shredded gruyere, fontina, or shredded cheddar.

Storing, Freezing, and Reheating

To Store: Allow the frittatas to cool completely before storing them in an airtight container and keep them chilled in the refrigerator. They will stay fresh for up to 3 days.
To Freeze: Follow the directions to store and place them in your freezer. They freeze well for up to 1 month.
To Reheat: Place the frittatas on a plate and microwave them (at 50% power) for 1 minute to 1 minute and 30 seconds, if refrigerated. If frozen, microwave for up to 2 minutes. Then serve.

Additional Breakfast Ideas and Recipes:

That’s it, friends… have any questions? ask away! If you try these delicious mini frittatas, let us know and leave a comment below! It benefits everyone who reads them. Have fun and snap a photo, and hashtag it on Instagram, tag us @2sistersrecipes, and on Pinterest. We’d love to see what you cook and share your photos with the world! 🙂

Easy Mini Frittatas

Yield: 12 mini frittatas

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Easy Mini Frittatas are loaded with eggs, mushrooms, arugula, and pecorino cheese. They are light, fluffy, and delicious! Easy to make, bake and serve! Perfect for a leisurely breakfast or holiday brunch.

Ingredients

3 Tbsp. extra virgin olive oil
2 garlic cloves- diced
6 to 12 ounces of sliced button mushrooms - rinsed and drained
1 tsp. fresh thyme leaves - finely chopped
1/8 tsp. crushed red pepper flakes
1/4 tsp. salt
3 handfuls of fresh arugula
8 large eggs
1/4 cup of half and half
8 tsp. grated pecorino cheese
olive oil cooking spray

Instructions

Preheat the oven to 350 degrees F (180C). Lightly spray with olive oil cooking spray your 12-cup muffin pan. Set aside.
In a large non-stick skillet, heat on moderate heat olive oil and toss in the diced garlic. Saute for 1 minute, to fragrant the oil.
Toss in the mushrooms. NOTE: If some of the mushrooms are too large, you can slice them into smaller pieces. Add the salt, fresh thyme leaves, and crushed red pepper flakes. Stir and cook until the mushrooms are golden brown, about 3 to 4 minutes.
Add the arugula and stir until it wilts. Turn off the heat, and spoon the mushroom and arugula mixture evenly into the prepared muffin pan. Try to divide the mixture evenly among the 12 cups.
In a mixing bowl, use a fork to beat the eggs. Add the half and half, and pecorino cheese and beat until combined.
Pour or ladle the egg mixture evenly into all 12 wells, filling about 3/4 full.
Bake on the middle rack until they are puffed and set, about 20 to 22 minutes. Allow them to cool in the pan for 5 minutes.
Run a paring knife around the edges to loosen and remove each frittata and serve.
yields: 12 mini frittatas

Notes

Tips and Tricks

Keep in mind, mushrooms will shrink in size, so I decided to use the entire basket (12 ounces) of mushrooms to give me enough to fill each muffin cup, about 1 to 2 tablespoons.

To Store: Allow the frittatas to cool completely before storing them in an airtight container and keep them chilled in the refrigerator. They will stay fresh for up to 3 days.

To Freeze: Follow the directions to store and place them in your freezer. They freeze well for up to 1 month.

To Reheat: Place the frittatas on a plate and microwave them (at 50% power) for 1 minute to 1 minute and 30 seconds, if refrigerated. If frozen, microwave for up to 2 minutes. Then serve.

Nutrition Information:

Yield: 12 servings Serving Size: 1 mini frittata
Amount Per Serving: Calories: 100Total Fat: 8gCarbohydrates: 2gFiber: .6gSugar: 1.1gProtein: 6.1g

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xo anna and liz

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