Mini frittatas

Mini Frittatas Recipe

Mini Frittatas baked in a muffin tin are an eggs-ellent way to serve up eggs. In fact, they are so delightful you won't want to restrict them to breakfast and brunch. We've dressed up our simple vegetable frittata recipe with parsley, mint and crumbled feta cheese. But this easy baked frittata is so versatile, you could add in your favorite veggies and call it a house specialty!

Yield: 6 servings
Nutrition facts: Per serving: 143 calories, 11 g fat, 2 g carbohydrates (0.3 g fiber), 10 g protein, 353 mg sodium

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6 large eggs
2 Tbsp. milk or water
¼ tsp. pepper
⅓ cup packed minced parsley
⅓ cup packed minced mint leaves (no stems)
1 cup finely crumbled feta cheese


  1. Preheat the oven to 350°F. Grease a 12-cup muffin tin.
  2. In a large bowl, beat the eggs, milk and pepper to combine. Stir in the parsley, mint and feta.
  3. Fill the muffin cups ¾ full and bake for 20 to 25 minutes, until the tops are nicely puffed and the eggs are set. Serve warm or at room temperature.

Kid-approved tweak: Leave out the herbs.


Tip: You can make ahead and refrigerate. When ready to serve, warm in a very low oven to take the chill off.