Mini Frittatas – A Firm Favourite!

A blast from the past

I love it when I can use a recipe from my collection that stands the test of time. I first started making these mini frittatas for parties about 20 years ago. My perception is they never go out of style. They are so easy to make that once I made enough for 100 people!

Actually that was for my wedding (yes I catered for my own wedding – long story!). Everyone loved them so mini frittatas stayed firmly on my repertoire from then on. These are a rustic dish and so flavourful taking on as many flavour angles as you would like.  When I made them for my wedding I remember lining the muffin trays up – I had twelve ½ cup muffin trays so I could literally cook them in batches.  My husband’s family had a commercial kitchen (which was lucky) so I could use their larger oven and it really didn’t take to long.  I must have thought they were easy to make and that is why I chose them for the wedding reception.  There wasn’t one left after they had been served so I call that success!


They are the sort of recipe that you will almost always have enough ingredients on hand to make them at a moment’s notice. I love that I can whip up a batch in under half an hour.

Mini Frittatas

Versatile morsels

These bite size morsels are perfect for the lunch box or as finger food for your next party or picnic. They are really substantial and my whole family loves them. Full of the goodness of eggs, cream and cheese you can make them your own with whatever filings you enjoy. I love that they are full of protein and calcium. They are simple and quick to prepare and I haven’t met anyone, young or old who doesn’t love them. In fact they make lovely toddler food too! And they are gluten free so a good option if you have a gluten restriction.

You can make them with ham or bacon or with delicious roasted vegetables. You could also add some wilted spinach or shallots lightly fried in butter. You might like to try different cheeses such as tasty, parmesan or gruyere or a combination of cheeses. I have made them with Greek yoghurt instead of cream for a different flavour. I have also made mini, mini frittatas using mini muffin pans. Be sure to be creative with herbs that you love (I love dill, parsely and thyme) and always include some freshly cracked pepper.

You’ll want to make mini frittatas again and again. Do let me know how you find them. Did you make them for a party or for lunch? Enjoy!