Ingredients
Egg Base
- 8 large eggs
- 1/3 cup milk (whole milk for richness, or low-fat if preferred)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables (about 2 to 2 1/2 cups total, finely chopped)
Choose a mix for color, flavor, and texture:
- 1/2 cup bell peppers
- 1/2 cup zucchini
- 1/2 cup mushrooms
- 1/3 cup red onion
- 1 cup fresh spinach, packed
Flavor Add-Ins
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder or 1 clove fresh garlic, minced
- 1/2 teaspoon dried oregano or thyme
Optional (but recommended)
- 1/2 cup shredded cheese (cheddar, feta, mozzarella, or Swiss)
- Fresh herbs like parsley, dill, or chives
Equipment
- 12-cup muffin pan
- Non-stick spray or oil
- Mixing bowl
- Whisk
- Skillet
Step 1: Prepare the Vegetables (Very Important)
Vegetables release water as they cook. If you skip this step, your frittata cupcakes will be soggy.
- Heat olive oil in a skillet over medium heat.
- Add onion and cook for 2 minutes until slightly softened.
- Add mushrooms and cook until their moisture evaporates.
- Add bell peppers and zucchini. Cook 3 to 4 minutes.
- Add spinach last and cook just until wilted.
- Remove from heat and let the vegetables cool slightly.
They should look dry, not glossy or wet.
Step 2: Prepare the Muffin Pan
- Preheat oven to 180°C (350°F).
- Generously grease each muffin cup with oil or non-stick spray.
- Do not skip the sides.
- Silicone liners also work well.
Step 3: Mix the Egg Base
- Crack eggs into a large bowl.
- Add milk, salt, pepper, garlic, and herbs.
- Whisk until fully combined but not frothy.
- Stir in cheese if using.
- Fold in the cooked vegetables evenly.
The mixture should look thick and evenly distributed.
Step 4: Fill the Muffin Cups
- Spoon the mixture into each muffin cup.
- Fill each about 3/4 full.
- Gently tap the pan on the counter to release air bubbles.
Step 5: Bake
- Place the muffin pan on the middle oven rack.
- Bake for 20 to 25 minutes.
They are done when:
- The centers are set and no longer jiggle
- The tops are lightly golden
- A toothpick inserted comes out mostly clean
Avoid overbaking or they will turn rubbery.
Step 6: Rest and Release
- Remove from oven and let rest in the pan for 5 minutes.
- Run a knife gently around the edges.
- Lift out carefully.
They will firm up more as they cool.
Serving Ideas
- Breakfast with toast or fruit
- Lunch with a green salad
- Snack on the go
- Protein side for soup or roasted vegetables
They’re good warm or cold.
Storage and Reheating
Refrigeration:
- Store in an airtight container for up to 4 days.
Freezing:
- Cool completely
- Freeze individually wrapped
- Keeps well for 2 months
Reheating:
- Oven: 160°C (325°F) for 8–10 minutes
- Microwave: 20–30 seconds (do not overheat)
Variations You Can Try
- Mediterranean: zucchini, olives, feta, oregano
- Southwest: bell peppers, onion, corn, cumin
- Low-carb: broccoli, spinach, mushrooms, cheese
- Dairy-free: skip cheese, add extra seasoning
