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Mini Frittata recipe

Overhead image of baked egg frittatas with small pieces of spinach and tomato throughout.

Mini Frittatas

Preparation time: 10 minutes
Cooking time: 125 minutes


  • 6 eggs
  • 1/4 cup cream
  • 1 cup cheese, grated
  • Salt and pepper, to season
  • 1/3 cup peas
  • 1/3 cup zucchini, grated
  • 1tbsp basil pesto
  • 1/2 cup roasted pumpkin, cubed
  • 2tbsp feta, crumbled
  • 1/3 cup baby spinach, finely chopped
  • 1 slice ham, finely chopped
  • 8 cherry tomatoes, halved


  1. Preheat oven to 200 degrees Celcius. Grease a 12-hole muffin tin with olive oil spray or line with 12 papers.
  2. Evenly divide the peas, grated zucchini and pesto into 4 muffin cups.
  3. Evenly divide the pumpkin, feta and baby spinach into 4 muffin cups.
  4. Evenly divide the ham and cherry tomatoes into 4 muffin cups.
  5. Place the eggs, cream and cheese into a large jug, season with salt and pepper and whisk to combine. Evenly divide the mixture into the 12 muffin cups.
  6. Bake for 10-12 minutes or until golden and set.
  7. Allow to stand in the pan for 5-10 minutes before loosening with a knife and removing.

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