These Easy Mini Frittatas are loaded with eggs, mushrooms, arugula, and pecorino cheese. They are light, fluffy, and delicious! Perfect for a leisurely breakfast, or holiday brunch. The best part? These are super easy to whip up, make-ahead, freeze and reheat when you need them.
Mini Frittatas with Mushrooms…
These mini frittatas are protein-packed and loaded with flavor!
They are made with button mushrooms, fresh arugula, and grated pecorino cheese for flavor!
Best part? This recipe makes 12 mini frittatas, but if you prefer, you can cut the recipe in half and make only 6 frittatas.
Plus, it takes about 10 minutes to prepare and bake in about 20 minutes.
Very easy, flavorful, and healthy!
How to Make Easy Mini Frittatas?
For this recipe, you will need the following ingredients:
- 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, and even dried if you need to.
- seasonings: some salt and crushed red pepper flakes.
- fresh arugula: gives these frittatas an aromatic flavor to them.
- large eggs: you will need 8 large eggs for this recipe.
- grated pecorino cheese: gives them their delicious flavor.
- half and half: is added to give them their light and fluffy texture.
Directions to Make these Easy Mini Frittatas…
(Full recipe card below!)
1. Saute some garlic in olive oil.
2. Toss in the mushrooms and cook until golden brown.
3. Toss in a few handfuls of arugula. Stir until arugula wilts.
4. Spoon some of the mushroom mixtures into each cup of the muffin pan.
5. Beat 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.
6. Then BAKE… for about 20 to 22 minutes, until they are puffed and set. Remove and serve.
NOTES and 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.
- Only need about 1 to 2 tablespoons of the mushroom mixture to fill each well.
- If you prefer fewer mushrooms, then 5 to 6 ounces will be sufficient.
- Plus, they are done, when they’re puffed up and there is no movement when the pan is shaken.
Variations for Mini Frittatas…
- Toss in baby spinach in place of the arugula.
- Use a mixture of your favorite mushrooms, like shitake and portabello, 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.
To Store, Freeze, and Reheat…
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 into 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.
These Mini Frittatas turned out great! Everyone will enjoy them.
Give them a try!
Additional Breakfast Ideas and Recipes…
- Baked Hash Brown Egg Nests
- Spinach and Egg Breakfast Casserole
- Mom’s Best Zucchini Omelet
- Breakfast Egg Sliders To Go
- 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
- 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
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.
Serving Size:1 mini frittata
Amount Per Serving: Calories: 100Total Fat: 8gCarbohydrates: 2gFiber: .6gSugar: 1.1gProtein: 6.1g
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Thanks for stopping by…
Happy and Healthy Cooking! 🙂
xo anna and liz