Mini Frittata
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • 2 tablespoons extra-virgin olive oil
  • ½ large white onion, cut into ¼-inch pieces
  • 1 medium red potato, cut into ¼-inch pieces
  • 1 pound asparagus, trimmed and cut into ¼-inch pieces
  • 10 large eggs
  • ¼ teaspoon kosher salt
  • ½ cup shredded mozzarella cheese
  • 4 slices bacon, cooked and chopped (optional)
  1. Preheat the oven to 350°F. Lightly spray a standard muffin tin with oil. For best results, use silicon baking cups in the pan. Place veggies in small ramekins.
  2. Heat a medium frying pan over medium heat. Add the oil and onions and sauté for 2 to 3 minutes, until the onions are translucent and slightly browned. Add the potatoes and sauté for 5 to 7 minutes more. Finally, add the asparagus and mix together. Sauté for 3 to 4 minutes more. Set aside in a small bowl.
  3. In a large bowl, beat together the eggs and salt.
  4. Pour the egg mixture into the prepared baking cups, filling each cup about halfway. Add a spoonful of vegetables to each cup (mix up your colors) and sprinkle with mozzarella. Let each person pick their own mix. Add the cooked bacon if using. Divide the remaining egg mixture among the cups, filling them almost all the way to the top.
  5. Bake for 20 minutes, or until the tops spring back when lightly touched. Serve immediately.
Recipe by Jennifer Tyler Lee at