Sunday Supper: 3 Ways to Make Mini Frittata “Muffins”

I was at a cooking class at Stone Barns when I first learned how to make mini frittatas. A kid’s cooking class, which should tell you that you shouldn’t be afraid to make these for your kids. There’s something about putting eggs in a muffin pan that makes everyone happy. Mini frittatas are the same as the large version cooked in a frying pan — they’re just baked in a muffin pan instead. (We love Two Peas and Their Pod’s recipe, shown below.)

Even better, mini frittata “muffins” are perfect for Sunday dinner because you can mix in any veggies, meats and cheeses you’ve got sitting in the fridge. (Obviously, these work for Sunday breakfast as well!) I’ve dropped in diced red and yellow peppers, shredded kale and sliced green onions with goat cheese in the egg mixture; other times, I’ve used a mix of pancetta, mushrooms and shredded parmesan. I serve the mini frittatas with a simple salad (mixed greens, olive oil, lemon, course salt and ground pepper) and frites, which sounds much fancier than french fries. (Mais, Oui!)

Here are three of my favorite Mini Frittata “Muffin” recipes:

I love Giada’s video about how to make her version of mini frittatas — I also love her kitchen. Her recipe is very simple — it uses ingredients you probably have in the fridge, like chopped ham, cheese, milk, eggs —  and it will give you a sense of how to make the the frittatas in general, substituting whatever you want.

Two Peas and Their Pod has a mouth-watering recipe (see their awesome frittatas in the pic above) for Egg Muffins With Sausage, Spinach and Cheese. It’s a very simple recipe, using only about 6 ingredients, but there’s something about the combination that makes it a heartier option for dinner. I use my favorite sausage: Applegate Farms Chicken Maple sausage in these, rather than turkey sausage, and it still tastes great. Also, if your kids don’t like spinach, just leave that out of the recipe, and substitute extra cheese.

TheKitchn’s Kale and Goat Cheese Mini Frittatas are super yum too. I love the flavor of goat cheese and kale together, and this recipe makes it easy to whip up. You do have to sautee a few ingredients before you mix them into the egg mixture, but it’s worth it. Plus, if you can get your kids to eat these, I kinda give you a medal.

Have you made these before? If so, share your favorite things to throw in!