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Ina Garten Mini Frittata

Ina Garten Mini Frittata
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Mini frittatas are individual baked egg cups packed with vegetables and cheese. Unlike scrambled eggs, they hold their shape and can be made ahead.

Ina Garten’s approach focuses on fresh ingredients and proper seasoning. Eggs provide structure, cream adds richness, and vegetables bring texture and color. Baking in a muffin tin creates neat, portion-controlled servings.

Ingredients

Scale

  • 8 large eggs

  • ¼ cup heavy cream or whole milk

  • ½ cup grated cheese (cheddar, Gruyère, or feta)

  • ½ cup diced bell peppers

  • ½ cup chopped spinach

  • ¼ cup finely chopped onion

  • 2 tablespoons chopped fresh herbs (parsley or chives)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 tablespoon olive oil or butter for sautéing

Instructions

  • Preheat the oven – Set your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with nonstick spray or oil.

  • Sauté the vegetables – Heat olive oil in a skillet over medium heat. Cook onion and bell peppers for 3–4 minutes until softened. Add spinach and cook until wilted. Remove from heat and let cool slightly.

  • Whisk the eggs properly – In a large bowl, whisk eggs with cream, salt, and pepper until fully blended and slightly frothy. This ensures even texture.

  • Add cheese and herbs – Stir grated cheese and fresh herbs into the egg mixture for balanced flavor throughout.

  • Combine vegetables and eggs – Evenly distribute the sautéed vegetables into the muffin cups. Pour the egg mixture over the vegetables, filling each cup about ¾ full.

  • Bake until set – Bake for 18–22 minutes, or until the centers are set and slightly puffed. A toothpick inserted should come out clean.

  • Cool briefly before removing – Let the mini frittatas cool in the pan for 5 minutes, then gently loosen with a knife and remove.

Find it online: https://inagartendishes.com/ina-garten-mini-frittata-recipe/