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If you’re looking for a quick, colorful, and wholesome bite that feels like a little celebration of fresh veggies and creamy goodness, this Mini Vegetable Frittatas Recipe is an absolute winner. These tiny, tender frittatas blend fluffy eggs with luscious cream cheese and a bright pop of peas and sweetcorn, making them perfect for a light lunch, a snack, or even a crowd-pleasing brunch option. They’re so simple to prepare, and the best part? They’re naturally gluten free, vegetarian, and irresistibly delicious for folks of all ages.
Ingredients You’ll Need
Getting started on this Mini Vegetable Frittatas Recipe requires just a handful of simple ingredients, but each one plays a vital role in creating that perfect texture and flavor harmony. From creamy eggs to sweet bursts of veggies, everything combines beautifully to make these little frittatas truly special.
- 4 large free range eggs: The foundation of any great frittata, eggs bring structure, fluffiness, and richness to every bite.
- 60 g full fat cream cheese: Adds a smooth, tangy creaminess that keeps the frittatas moist and decadent.
- 75 g frozen peas: These little green gems give freshness and a subtle sweetness plus a lovely pop of color.
- 75 g sweetcorn: Sweet and juicy kernels add natural sweetness and a fun textural contrast.
- 1 tbsp vegetable oil or butter: For greasing the muffin tray, ensuring your frittatas pop out effortlessly with a lightly golden edge.
- Salt and pepper: Simple seasoning to enhance all those natural flavors without overpowering them.
How to Make Mini Vegetable Frittatas Recipe
Step 1: Prepare Your Oven and Eggs
Begin by preheating your oven to 200 degrees Celsius (180 degrees fan). This will make sure it’s hot and ready to transform your mixture into fluffy mini frittatas. Next, crack the eggs into a large mixing bowl and whisk them vigorously until they’re bright and slightly frothy. This is the start of that wonderful airy texture you want.
Step 2: Incorporate Cream Cheese
Add the cream cheese to the beaten eggs and keep whisking. At first, it might look like the mixture resists coming together, but don’t give up. With a little patience, the cream cheese melts into the eggs, creating a luscious, creamy batter that’s the secret behind the frittatas’ tender bite.
Step 3: Fold in the Vegetables and Season
Next, stir in the frozen peas and sweetcorn. They add bursts of natural sweetness and a vibrant pop of color. Now sprinkle a pinch of salt and a grind or two of pepper—this simple seasoning will bring all the flavors to life without overshadowing the freshness of the vegetables.
Step 4: Fill and Bake
Generously grease a 12-hole nonstick muffin tray with oil or butter to prevent sticking. Spoon the mixture evenly into each hole so every mini frittata has a perfect balance of veggies and creamy egg. Pop the tray into your oven and bake for about 10 minutes, just until the frittatas turn a delicate pale golden and are set. Peek inside—they should spring back lightly when touched.
How to Serve Mini Vegetable Frittatas Recipe
Garnishes
These mini frittatas are a blank canvas for garnishes! Fresh herbs like chopped chives, parsley, or basil add a refreshing herbal note that brightens every bite. A light dusting of grated parmesan or a sprinkle of paprika can bring extra flavor and make them look irresistible at your table.
Side Dishes
Mini vegetable frittatas pair beautifully with a crisp green salad dressed with lemon vinaigrette for a light, balanced meal. Or try them alongside roasted potatoes or crusty bread for a heartier lunch or brunch spread. Their mild flavor and satisfying texture mean they complement a variety of sides without stealing the spotlight.
Creative Ways to Present
Serve these little beauties as part of a brunch buffet where everyone can grab a handful, or arrange them on a colorful platter with an assortment of dips like tzatziki, salsa, or a tangy mustard sauce. For a kid-friendly treat, present them with fun toothpick flags or put them inside small lunch boxes for an energizing school snack.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, no worries! Leftover mini vegetable frittatas keep well in an airtight container in the fridge for up to 3 days. They make an excellent grab-and-go snack or a quick addition to your breakfast routine.
Freezing
You can freeze these mini frittatas individually by placing them on a baking sheet first and freezing until solid, then transferring to a sealed freezer bag. They stay great for up to 2 months—perfect to have on hand when you want a nutritious bite without the fuss.
Reheating
Warm your frittatas gently in the microwave for 30 to 45 seconds or pop them back in a low oven until heated through. They maintain their tender texture and fresh flavors when reheated carefully, making them a practical favorite.
FAQs
Can I use fresh vegetables instead of frozen peas and sweetcorn?
Absolutely! Fresh peas and sweetcorn will add an even sweeter and crunchier texture. Just be sure they’re trimmed and cooked lightly before mixing in, so they cook through evenly in the oven.
Is it possible to add cheese on top?
Yes! Sprinkling some grated cheddar or parmesan on top before baking adds a golden, cheesy crust that is utterly delicious. It’s a nice variation if you want a more indulgent twist.
Can I make these vegan?
This particular recipe relies on eggs and cream cheese, which aren’t vegan. However, you can experiment with vegan egg substitutes and plant-based cream cheeses, though results may vary. It’s a fun challenge for adventurous cooks!
What if I don’t have a muffin tray?
You can use mini silicone cupcake molds or even a small ovenproof dish, but the shape and size might differ. The muffin tray is ideal for neat, individual portions that cook evenly.
How do I know when the frittatas are done?
Look for a pale golden top and the fact that the frittatas no longer jiggle or look wet in the center. A light spring-back to the touch is a good sign they’re perfectly set and ready to enjoy.
Final Thoughts
This Mini Vegetable Frittatas Recipe is a delightful way to celebrate simple, fresh ingredients that come together quickly and taste like a homemade hug on a plate. Whether you’re feeding little hands or making a crowd-pleaser, these frittatas are sure to become a staple in your kitchen rotation. I can’t wait for you to give them a try and experience their charm firsthand!
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PrintMini Vegetable Frittatas Recipe
These Mini Vegetable Frittatas are quick and easy to prepare, combining eggs, cream cheese, and a medley of vegetables for a delicious and nutritious snack or light meal. Perfectly portioned for little hands, these gluten-free and vegetarian frittatas bake to a pale golden finish, delivering a satisfying blend of flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 mini frittatas
- Category: Lunch
- Method: Baking
- Cuisine: Spanish
- Diet: Gluten Free, Vegetarian
Ingredients
Frittata Mixture
- 4 large free range eggs
- 60 g full fat cream cheese
- 75 g frozen peas
- 75 g sweetcorn
- 1 tbsp vegetable oil (canola oil) or butter
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 200°C (180°C fan). This ensures it’s hot enough to cook the frittatas evenly and achieve a nice pale golden color.
- Beat Eggs: Crack the eggs into a large bowl and whisk them thoroughly until they are well combined and slightly frothy, which helps create a light texture.
- Add Cream Cheese: Incorporate the cream cheese into the beaten eggs. Beat continuously; initially, the mixture may seem resistant, but persistence will blend the cream cheese smoothly into the eggs.
- Mix in Vegetables: Stir in the frozen peas and sweetcorn evenly, distributing the vegetables throughout the egg mixture.
- Season: Add salt and pepper according to your taste and mix gently to combine all ingredients.
- Prepare Muffin Tray: Grease a 12-hole nonstick muffin tray with vegetable oil or butter to prevent sticking.
- Fill Muffin Tray: Evenly divide the frittata mixture among the 12 muffin holes, filling each almost to the top.
- Bake: Place the tray in the preheated oven and bake for approximately 10 minutes, or until the frittatas are set and have turned a pale golden color.
Notes
- You can substitute or add grated cheddar cheese on top of the frittata mix before baking if you want a sharper flavor and a cheesy crust.
- Ensure your veggies are evenly distributed before baking to avoid settling at the bottom.
- For a dairy-free version, replace the cream cheese with a vegan cream cheese alternative.
- These frittatas can be stored in the refrigerator for up to 3 days and reheated quickly in a microwave or oven.
