A Frittata is a type of an Italian baked omelet, either simple or can be filled with any variety of vegetable, meat, and cheese, very much like a crust-less quiche or scrambled eggs. A Frittata can be prepared in a frying pan just like an omelet or can be baked in a pie plate, cake pan, or cast iron skillet.

For me, the idea of Mini Frittatas originated from Food Network Channel, 30 minutes meal from Rachel Ray, preparing Frittatas in Muffin cups with Ham & Cheese. This version of mine uses fresh green Bell Peppers & Red onions to keep the taste light but terrific.
So, if  you want something pretty to serve but easy to make when you're sitting down with the paper/notebook on the weekend or grabbing breakfast on the go as you head out to work, these Mini Frittatas makes an ideal Healthy Breakfast or Sunday Brunch.

Cook Time: 15 minutes       Level: Easy             Yield: 12 pieces  

  • 8 large eggs
  • 1/4 cup Whole Milk
  • 1 cup Red Onions, finely chopped
  • 1 cup Green Peppers, finely chopped
  • 1 cup Swiss Cheese, finely chopped
  • 1/2 teaspoon freshly ground Black Pepper
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh Italian parsley leaves/fresh Cilantro
  • 2 tablespoons melted butter


Preheat oven to 375 degrees F.

Brush the muffin tin with melted butter.

Whisk the eggs, milk, pepper, and salt in a large bowl to blend well.

Heat olive oil in a medium skillet or frying pan over medium heat. Place red onions and green pepper in skillet and saute until peppers become soft, about 5 minutes.

Remove from heat and stir in cheese, fresh parsley and a little salt and pepper, as you have already seasoned the egg mixture.

Using a teaspoon, fill the 12 mini-muffin cups halfway with the vegetable-cheese mixture.

Using a ladle, fill the cups to just below the edge with the beaten eggs. More Cheese on top

Bake until mini frittatas are puffed and golden brown on top, about 15 minutes.

Broil for 2 minutes to get the upper crust brown and crispy

Remove and let cool to handle{the frittatas will deflate slightly as they cool.}, then arrange the egg bites on a plate and serve.



  1. Saw your link from Foodista's cookbook contest- awesome recipe!

  2. Thank you Hampton, Melissa and Alisa.

  3. Hey Anshu,
    Great recipes!!!!
    Good going dear and happy cooking...

  4. These are so cute, great snap!
    Thanks a lot for linking this to bookmark event :)

    US Masala

  5. That looks really yummy even if I am mot much of an egg person - I do have them cakes and such...Also love the name of you blog - you've said what I and I am sure many of us feel and have said in the text of personal bio ... That's who all my inspiration and talent comes from --

  6. Super cute and cute pic as well.. Saw ur entry and just came to check ur blog and I'm really loving it and it's so nice to follow u as well dear..
    Do check out my blog as well when u find time..

  7. Couldn't resist the picture in Aipi's bookmark event.. Such a super recipe.. I was looking for something like this for my son...It is difficult to make him eat eggs.. this will be perfect. Thanks.. and glad to follow you.

  8. I also did see Rachel's program and was planning to make sometime.. Your mini frittats looks fabulous..

  9. Thankyou for sharing this lovely recipe and linking it with Lets cook for Barbecue and picnics event@

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  12. I love frittata for a quick and easy meal, and these little mini ones are a great idea. It's spring time here in New Zealand right now, so my flavour of choice at the moment is asparagus.

  13. Hi, I love frittatas and these looks delicious! Thank you for stopping by, you have an awesome site! Glad to follow you too!

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  16. awesome recipe!! perfect for lunch box.


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