Frittata Poppers


Feel free to use any vegetable you have on hand in this mini frittata, or add in some fresh herbs. Enjoy as a breakfast or a snack.

8 large eggs

½ cup milk

1 teaspoon salt

Freshly ground pepper to taste

2 tablespoons extra virgin olive oil

2 green onions, sliced

1 cup cremini mushrooms, stems removed, sliced into ¼“ slices

1 tablespoon fresh thyme

½ cup parmesan cheese

1 tablespoon canola oil or oil spray


Preheat oven to 350°F.

  1. Crack eggs into a bowl. Add milk, salt and a dash of pepper to taste. Whisk together until combined.
  2. In a pan, heat the olive oil over medium heat. Add in green onions and mushrooms. Sauté until the mushrooms become soft, about 5 minutes. Remove from pan and mix into egg mixture.
  3. Add in fresh thyme and cheese into the egg mixture and stir until evenly combined.
  4. Oil a muffin tin with canola oil, oil spray or other oil for coating.
  5. Pour about ¼ cup of egg mixture into each muffin cup.
  6. Place in the oven on the middle shelf and bake 10 minutes or until the tops are golden brown.
  7. Remove from heat and let stand for about 5 minutes before removing from muffin tin.
  8. Serve while hot. Enjoy alone or top with ketchup, salsa or hot sauce.
Serving Size:
Makes 12 mini frittatas.
Seattle Tilth
Leika Suzumura