Mini Veggie Fritattas

prepared by and photo by Emily S. Downs

Serve these up as an hors d’oeuvres or for breakfast. Easy to make ahead and warm as you need them. Especially for those who are rushing out the door in the wee hours. Have your kids pick the ingredients they want and help to make them.

Size: makes 48

1 medium zucchini
4-6 white mushrooms
1 red pepper
1 yellow pepper
16 large eggs
2 tsp salt
3/4 tsp ground pepper
1 tbsp chopped chives
1/2 cup finely grated Gruyere or Fontina cheese
Cooking spray


Lightly spray two 24 mini-muffin tins with cooking spray. Slice the zucchini into 1/8″ rounds. Slice the mushrooms lengthwise into 1/8″ pieces. Core and see the red and yellow bell peppers. Chop finely into 1/8″ dice, and set aside.

Heat oven to 400F. In a large mixing bowl, whisk the eggs, salt, pepper, and chives, and set aside. Arrange the cut zucchini, then the mushrooms, and finally the peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese. Bake until fritattas are set, 8-10 minutes. Serve warm or reheat briefly at 325F.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ