When my grandma used to stay with us, she always loved to make frittatas.
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.Print
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.
- 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
- 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.
- 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!
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.
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: December 28, 2020 at 17:10 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.