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Mini Vegetable Frittatas Recipe

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4.2 from 10 reviews

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.

  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Mix in Vegetables: Stir in the frozen peas and sweetcorn evenly, distributing the vegetables throughout the egg mixture.
  5. Season: Add salt and pepper according to your taste and mix gently to combine all ingredients.
  6. Prepare Muffin Tray: Grease a 12-hole nonstick muffin tray with vegetable oil or butter to prevent sticking.
  7. Fill Muffin Tray: Evenly divide the frittata mixture among the 12 muffin holes, filling each almost to the top.
  8. 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.

Find it online: https://cheftinaskitchen.com/mini-vegetable-frittatas-recipe/