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Lilly’s Table

 
 

© Lillys-Table.com Photo of Mini Mushroom Frittatas
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Mini Mushroom Frittatas

 

These mini veggie bites are easy to whip up and bake into pop-in-your-mouth goodness. Mushrooms are our choice for these, but any veggie minced fine and seared down will work beautifully, too. Make these your own with your favorite variations. We skip cheese, but it is certainly always welcome. You will want a mini muffin tin to make these little guys, but certainly a larger baking dish will be fine for creating whatever size frittata you desire.

Ingredients

  • ½ onion
  • 4 ounces mushroom, or another veggie such as greens, sweet peppers or similar
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground, more or less as desired
  • 1 teaspoon olive oil, more as needed
  • 3 eggs, lightly beaten
  • 1 tablespoon fresh herbs, optional or grated cheese such as parmesan

Serving Size: 2 People



 

Preparation Instructions

Preheat the oven to 375.

Finely mince the onion and place in a skillet over medium heat. Saute lightly until it starts to stick, add a splash of water and continue to heat until the onions are tender to the bite.

Meanwhile, finely mince the mushrooms or another veggie of your choice. Add the mushrooms or veggies to the searing onions. Add a splash of water periodically as they stick to the pan. Season with salt and pepper to taste.

Whisk together the eggs, another pinch of salt and pepper and the fresh herbs (or cheese) if using.

Rub the mini muffin tin or other baking dish of your choice with the olive oil.

Once the mushrooms or other veggies are seared and the liquid has cooked off, add a dollop into each muffin hole. Or spread into the baking dish. Pour the egg mixture into each hole until filled just to the top.

Carefully place in the oven and bake for 12-20 minutes until the eggs are cooked through and no longer runny in the center.