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Mini Frittatas with Green Peas and Cheese

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25min

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12 servings

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These Mini Frittatas with Green Peas and Cheese are perfect bite-sized egg cups that combine the sweetness of green peas with savory melted cheese. Baked in a muffin tin, these individual frittatas develop golden edges while maintaining a tender, fluffy interior. Easy to prepare with simple ingredients, they make an ideal protein-packed breakfast, brunch item, or snack. These versatile mini frittatas can be enjoyed warm or at room temperature, making them perfect for meal prep or on-the-go eating with delightful pops of green peas in every bite.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat oven to 375°F (190°C).

2
Prepare the muffin tin

Grease a 12-cup muffin tin with oil. Alternatively, line with paper liners.

3
Prepare the onion

Peel and finely dice the onion.

4
Sauté the onion

In a small skillet, cook diced onion over medium heat until translucent, about 3-4 minutes. Let cool slightly.

5
Prepare the peas

If using frozen peas, thaw them. If using fresh peas, blanch in boiling water for 2 minutes, then cool.

6
Beat the eggs

In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.

7
Prepare the cheese

Grate the cheese if not already shredded.

8
Combine ingredients

Add sautéed onion, peas, and 3/4 cup of cheese to the egg mixture. Stir to combine.

9
Fill the muffin cups

Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.

10
Add remaining cheese

Sprinkle the remaining cheese on top of each frittata.

11
Bake the frittatas

Bake for 15-18 minutes until puffed, set in the center, and golden around the edges. A toothpick inserted in the center should come out clean.

12
Cool and remove

Let cool in the tin for 5 minutes. Run a knife around the edges to loosen. Remove from the tin.

13
Serve

Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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