When my grandma used to stay with us, she always loved to make frittatas.
She would gather up any leftover vegetables and potatoes from dinner the night before, and put them in a storage container for breakfast or lunch.
Her frittatas were the best, and I’d like to think that some of her culinary talents rubbed off on me.
I mean, she was a great teacher.
She always prepared her eggs in one large pan for a family-style meal. But recently, I learned a new method of how to make fun, individual frittatas – by using a muffin tin!
With many mouths to feed (with many varying tastes and picky preferences) it is extremely convenient to be able to make multiple flavor combinations at a time.
My kids like the simple flavors: shredded cheddar and ham is the usual combo.
For my husband and me, we both enjoy bigger flavors, like spicy Spanish chorizo and potato (inspired by a favorite full-sized recipe of ours), or ones stuffed with all kinds of veggies the kids wouldn’t like too much.
But I recently used a combination of ingredients from things I nearly forgot I bought the last time I went to the store: green onions, sweet peas, crumbled feta cheese, and a hint of spicy red pepper flakes.
The flavors actually work so well together, rather than as a jumbled mess of almost forgotten ingredients!
Bold flavors from the salty feta and fresh green onions offer a bite-sized dish with entertaining flavors and colors.
It’s a recipe that is perfectly appropriate for an appetizer course at a party, as well as for a light breakfast or lunch.
Go bold and green with your next egg dish, and make my recipe below.
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Mini Green Onion Frittatas with Peas and Feta
- Total Time: 30 minutes
- Yield: 12 frittatas 1x
Description
Need a way to use up some frozen peas and that bunch of green onions you nearly forgot you bought? Try this easy recipe for mini frittatas.
Ingredients
- Cooking oil spray
- 10 large eggs
- 1/2 cup whole milk
- 1 cup sliced green onions, both white and green parts (3–4 large)
- 1 cup peas
- 1 cup crumbled feta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F. Spray one 12-cup muffin pan liberally with cooking spray. Set aside.
- In a large bowl, whisk together the eggs and milk.
- Add the sliced green onions, peas, feta, salt, and pepper. Whisk until all the ingredients are completely incorporated.
- Fill the prepared muffin tins almost to the top with the egg mixture.
- Bake for about 15-17 minutes until the muffins are puffy and just set in the center, with a golden-brown rim around the edges.
- Remove from the oven and let cool on a cooling rack for 10 minutes. Remove from pan with a knife or small spatula and serve while still warm.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Eggs
- Method: Baking
- Cuisine: Breakfast
Keywords: frittata, egg, spring onion, green onion, scallion, peas, feta cheese
Cooking by the Numbers…
Step 1 – Prep
Preheat the oven to 375°F. Spray one 12-cup muffin pan liberally with cooking spray. Set aside.
Crack all the eggs in a large bowl. Prep and measure all of the other ingredients.
Learn the best way to select, store, and prep green onions. They taste so fresh in this recipe!
Step 2 – Whisk Together Liquid Ingredients
Whisk together the eggs and milk until everything is well-incorporated and the mixture is a uniform liquid.
Step 3 – Add Other Ingredients
Add the sliced green onions, peas, feta cheese, salt, and pepper. Whisk until all of the ingredients are completely incorporated.
We love using freshly cracked salt and pepper – they provide an extra bite of flavor and texture!
Step 4 – Divide
Fill the wells in the prepared muffin tin almost to the top with the egg mixture. I like to use a measuring cup (1/4 cup works!) to help me keep things even, neat, and tidy.
Step 5 – Bake
Bake for about 15-17 minutes until the frittatas are puffy, with a golden brown rim around the edges. They will be just set in the center, with a bit of jiggle to them.
Remove from the oven and let cool on a cooling rack for 10 minutes. Remove from the pan with a knife or small spatula and serve while still warm.
Make Them Your Own
While my husband and I love the combination of green onions, feta cheese, and peas in these mini frittatas, you can choose to use whatever ingredients you like.
Channel my grandmother, and take whatever leftover sides you prepped the other night, or use up those veggies that might be on the edge of going bad.
Think that spinach is looking a little wilted? Add it in! Are those grape tomatoes a little wrinkled? They’ll love to be part of the party!
Or seek inspiration in another recipe on Foodal, and use the fillings in our asparagus, sausage, and cheese frittata!
Whatever combo you choose, let me know in the comment section below. My family and I are always looking for fun new ingredients to mix together in our recipes.
We love using muffin tins for not just the first meal of the day. Try our recipe for Mini Mac and Cheese Bites or Mini Meatloaf Muffins if you want some comfort food for an easy dinner!
For more savory breakfast ideas that are the perfect on-the-go meal, try these:
- Mini Quiches with Puff Pastry Crust
- Breakfast Toast Cups with Bacon and Eggs
- Vegetarian Breakfast Burritos
- Sausage Cheese Biscuits
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on June 25, 2015. Last updated: March 4, 2024 at 19:20 pm. With additional writing and editing by Nikki Cervone.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.
I make these quite often to use up left over vegetables and mix them up. Topping them with some relish or chutney makes them a great snack and ideal for picnic or barbecues. I like to add sweetcorn into mine and some red onions to add flavor or maybe finely chopped asparagus.
They are also great to use as main course with a selection of salads for a light lunch with some bread and oil for dipping.
What a great idea. I like the look of this recipe (minus the peas), but using up odds and ends of vegetables is even better. I could totally see making these with a variety of different veggies. They look yummy.
I bet they would go well as picnic food, but I was thinking they’d make a nice brunch treat as well, or a nice, light lunch. I will have to give these a try. I think sun dried tomatoes or maybe red peppers would be delish too.
Wow. This looks like it would be a perfect snack for lunch! It looks super simple to make too! I might leave out the peas and perhaps substitute spinach, garlic or even shallots instead.
Mmm, I love frittatas, but had never considered making individual sized portions in muffin tins. What a great idea! I also appreciate that I have most of these ingredients on hand all of the time. Feta is one of my favorite cheeses, and I always have a can of peas hanging around for just this kind of purpose. I have an issue with most onions, but green onions are one of the few varieties I can eat, so it’s almost as if this recipe was tailor made for me. I think I might try making these and putting them between toasted english muffin halves, for those times when I need to hit the road quickly, too.
These are so cute and I’d love to make them for my family! Unfortunately, I don’t like feta all that much (it’s mainly the smell that’s off-putting for me). Is there a substitute for the feta or is this a must-have ingredient? Overall, delicious-looking dish, though!
Any type of cheese would work — swiss, cheddar, gouda, etc.
Oh, I love this idea. I’ve been looking into make-ahead breakfasts and I’ve finding that I may actually function better when I eat eggs in the morning. This is perfect. And like you said, it’s easy to experiment with different flavors. Looking forward to trying this out!
That little punch of protein first thing can do wonders. These seem light enough to not be too overwhelming in the morning (I don’t have much of an appetite in the a.m. but need to make myself eat a little something due to low blood sugar).
These would be handy for grab and go breakfast, I think. You could make a good sized batch and then just grab a couple each morning. I like mini quiches too. You could do both and switch off.
I find that eating eggs in the morning keeps me full for a longer period of time because of the protein in the eggs. This is such a great idea, my mom hardly ever has time to make breakfast in the morning rushing to get the kids off to school. I will definitely have to make some, they will be so easy to personalize.
I am not an onion fan myself, but my family all loves them. I bet they’d really love this recipe, so I might have to surprise them with this for breakfast someday!
Additionally though, these do sound really good, and I’d love to try them myself. Would the recipe still work without the onions, or are those crucial? Could they be replaced with some other vegetable?
Frittatas can be made with any type of vegetables. Using green onions is just a suggestion.
Green onion always brings out the flavour in eggs. I can already taste it. The peas must add a good contrast too. I want to give this a try!
Muffin tins! That’s genius. I also think that feta cheese sounds like a daring but amazing ingredient to have in eggs. Yumm.
These look really good and easy to make, it seems a fun snack that me and kids could make and easily make our own variations. It looks pretty healthy as well. Looks like something to try during a lazy day when no one really wants to cook a large meal.
Using a muffin tin to make different flavors is a great idea. They look bite sized and is great for portion control. I like this creative way of using leftovers.
What a great and simple recipe! As someone who is trying to expand his repertoire of dishes, this a perfect jumping point for me. I always have trouble using up the leftover veggies, and this could be a good way of sneaking in those daily requirements for myself and my picky family!
Next time we have leftover peas or corn, I foresee a special breakfast that will make me look like a culinary magician to my family. 🙂
This looks awesome! Well, anything with green onions is the bomb, but this is pretty creative.
I’d probably substitute the peas with regular onions, or possibly even bell peppers, but that’s only because I’m not a big pea fan. The protein and the vegetable servings are easy and awesome, and the feta cheese kicks it up a thousand notches! I’m excited to try this. I have all the ingredients, so I see an awesome breakfast in my future. 🙂
Wow… I am so glad i came across this recipe. I love frittatas and the muffin tin trick is literally going to change my life! Hahaha! Eggs, and all the millions of things we can do with them, never stop amazing me. I love to experiment with ingredients and cooking techniques. This is awesome. Definitely gonna,be some frittata action this weekend. Woot!
This sounds like a really convenient and efficient way to use up old leftovers and make them into something really good! I might try this out by using diced peppers instead of the peas, or maybe some red onion. Spring onions and feta are two of my favorite ingredients, so I can’t wait to taste these!
Never heard of these, but they do look mouth watering. It’s amazing how use human beings can manage to not waste food in the most creative not to mention yummy ways. I to have learned much from watching my elderly relatives make something out of nothing.
I love frittatas and can’t wait to try this. I haven’t had much time to whip up a full breakfast before heading to work but this looks like I can make ahead and pop in the oven while I shower. Cool idea, thanks!
These look adorable! I am definitely going to try these out as a healthy snack for my 1 year old. I’m always looking for things to cook for him that will be easy to eat without making a huge mess but tend to fall back on the same recipes time and time again.
One question- your method says to serve immediately but I’m wondering if these would keep well in the fridge? I’m thinking they would be fine but just wanted to make sure.
I have stored these in the fridge and the freezer. Just pop them in the microwave for a quick and easy breakfast.
What a great idea to use muffin tins–this would cut down the baking time. (And with propane, time is money!)
It would also allow my eaters of varied taste preferences to design their own.
Question: It would be great to have some on hand for busy days–have you ever tried freezing them?
Thanks for the recipe!
Yes, they store well in the freezer for a quick and easy breakfast.
That’s good news. I was hoping they would work in the freezer.
Since they don’t take long at all to heat up, this could work for the kids. Perfect before school or work when they’re saying, “there’s nothing to eat!” (which translates to “there’s nothing to eat that I can grab without cooking!”). I’m sure they could handle pushing a button to nuke these. 🙂
Thanks again for the great idea.
Wow this is so easy and clever! I love the versatility of this dish. I have a whole slew of different food tastes in my family: sweet, salty, vegetarian, bacon loving, hate-the-yolk… everything. We can probably accommodate just about everyone here in a super easy breakfast, accompanied by smoothies or toast to round it off. Not to mention it looks really easy!
This is yet another dish that I would totally enjoy! I truly love dishes with eggs as the star. Besides that, I love the idea of using muffin tins in making this recipe. I’m also glad to hear that this recipe can store well in a freezer. As I leave alone, cooking for one is truly hard for me. At least, with this one I can make a regular batch and just store the leftovers in the freezer and pop in the microwave for next day’s breakfast or for when I’d like to eat it again, hehe..
I don’t have a muffin tin but I do own a tin for making individual Yorkshire puddings which will suffice! I love frittata and these mini ones look great, particularly good for taking on a picnic!
The idea to use a muffin tin is really brilliant, I had never thought about it. I love egg based dishes and yours look delicious, I’ve always liked the flavor of green onions and feta is actually one of my favorite cheeses.
I also love the versatility of the recipe, it can be realized with many different vegetables/cheeses and the muffin tin allows to make different small frittatas, for everyone’s tastes. Thank you for sharing this great recipe, I will try it out soon.
These is a great versatile recipe that looks fairly easy to make on-the-go. I like the pairing of feta and green onions a lot, especially with an egg-based dish such as this one. The use of the muffin tin is brilliant because you can then adjust the size of the frittata, by using a regular sized one or a miniature one. These kind of remind me of mini quiche with less hassle, and mini quiche is something I adore. Great recipe, i can’t wait to explore the endless combinations of flavor this recipe allows.
Excellent post – you are helping many who struggle. May your efforts be blessed in every way.
★★★★★
Wowser! Delicious!! I must say, at first, it seemed like an awful lot of onions, peas and feta. But somehow they turned out incredibly yummy! I actually used a larger 6-cup muffin pan (instead of 12 cup) and left them in for 20min. This larger portion size is perfect for breakfast (seems like about two eggs each). So glad I googled up my leftovers (“green onion and feta fritatta”) and found this recipe! LOL The peas are a perfect counterweight to the scallion and feta. Thanks!
★★★★★
We LOVE the big bursts of flavor and texture from all the ingredients we mix in! As long as you don’t mind the onion breath, haha! Brilliant idea for using the larger muffin pan size – more to enjoy!
Simple and easy. And soooo good! Thanks for sharing!
★★★★★
I had to bake mine much longer to set – would that be because my peas were frozen when I mixed them in? And we had a heck of a time getting them out of the muffin tins 🙁 I didn’t spray them (don’t use cooking spray) but I did oil them. Our pans are not non-stick either.
Hi, Marie! Sorry you had a difficult time with this recipe!
Frozen rather than fresh or thawed peas may have been part of the problem why it took a little longer to set. And baking times may vary depending on individual ovens, style of muffin pans, and personal preference for how set you would like the frittata. As we mentioned, we like to remove them when they’re puffy around the edges, with juuuust a little jiggle in the center, as they will continue to set outside of the oven.
Ugh, and we’re sorry that you struggled with removing them from the pan! We do mention to liberally grease the pan – so next time, definitely go heavier with the oil. You may also need to purchase a new/nonstick pan, as older pans can lose their smooth, nonstick surfaces over time. If you’re still struggling, you can also try to use muffin paper liners coated in a little oil before adding the batter.
Let us know if you need any more help!