Mini Frittatas

Yield: 12 mini frittatas

These frittatas will keep for a week in the refrigerator. They also freeze well. For best results, thaw them overnight in the refrigerator and reheat in the microwave for about 2 minutes. Feel free to substitute the peppers with other vegetables such as zucchini, mushrooms, or spinach.


  • 3 ounces Canadian bacon, small dice
  • 3 green onions, thinly sliced
  • ½ red bell pepper, small dice
  • ½ yellow pepper, small dice
  • 1 ½ cups crumbled fat free feta
  • 12 eggs
  • Salt and pepper to taste


  1.  Preheat oven to 375 degrees. Spray muffin pan thoroughly with nonstick cooking spray.
  2. In the bottom of each muffin cup, layer Canadian bacon, onions, vegetables, and cheese. Fill the muffin cups about 2/3 full, with just enough room to pour egg around the other ingredients.
  3. Beat the eggs in a medium bowl and season with salt and pepper. Pour egg into each muffin cup until about ¾ full. Stir each cup slightly with a fork.
  4. Bake for 25-25 minutes until frittatas have risen, are slightly brown, and set.
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