When I was growing up, eggs were strictly for breakfast. Occasionally, they were hard boiled and turned into egg salad or deviled eggs. They were never considered party fare for guests.
It wasn’t until I started spending time in Italy and saw people ordering artichoke frittatas as a first course that I realized they make great appetizers. Since that experience, which was many years ago, I started making frittatas as appetizers. If I have a smaller party, I make one large frittata and cut it up. It can make a beautiful presentation cut into diamond shapes.
For Apps & Alcohol, I wanted things bite size, and I wanted to be able to keep some in a warming oven while some were out on the buffet. The mini muffin pans were the perfect solution. You need to cut your vegetables smaller than you might when making a large frittata. But other than that, it’s pretty simple.
Also, while mine were vegetarian, you could easily make this recipe, divide it in half and add diced ham or crumbled bacon to half of the batter. One recipe, two different flavor profiles. And it happens to be gluten free!
It’s really important to figure out how much frittata batter each cup of your muffin pan holds. Mine hold 1 tablespoon each, which is why I have a yield of 44-48 mini frittatas. If your muffin pans hold more or less, the yield will change and you will have to increase the baking time for larger muffin cups.
These are puffed up when they come out of the oven and then fall slightly as they cool. Don’t worry, this is what is supposed to happen.
I know a lot of people think “eggs for dinner”. It’s time to start thinking about eggs as party fare.
P.S.: If you don’t have non-stick mini muffin pans, buy some immediately! You’ll use them over and over and probably send me a thank you email.
INDIVIDUAL MINI VEGGIE FRITTATAS
EVENT: 2nd Annual Apps & Alcohol
YIELDS: 44-48 Mini Muffin Size Frittatas
8 large eggs
1/4 cup whole milk
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/2 cup grated Parmesan cheese
1/2 cup grated while cheddar or Swiss cheese
1 medium zucchini, finely chopped
1 red bell pepper, finely chopped
2 scallions, finely chopped
Non-stick mini muffin pans
1. Preheat oven to 350 degrees.
2. Spray mini muffin pans with non-stick spray.
3. Whisk together the eggs, milk, pepper and salt in a bowl to blend.
4. Stir in the vegetables and cheeses.
5. Fill prepared muffin cups almost to the top.
6. Bake 15-17 minutes. Let cool 5 minutes and using an offset spatula remove from pans.
7. Serve immediately or serve room temperature, or place baked frittatas on a wire rack on a cookie sheet and keep warm in low oven until ready to use.