Mini Vegetable Frittatas
Mini vegetable frittatas are a delightful, versatile dish perfect for any meal, easy to prepare and packed with flavor.
Ingredients
Main Ingredients
- 0.25 cup olive oil
- 1 medium yellow onion, cut into very thin slices
- 1 pint shiitake mushrooms, stemmed and cut into very thin slices
- 1 large zucchini, diced
- 2 small leeks, rinsed and finely chopped (white and light green parts)
- 4 large eggs, beaten until foamy
- 8 leaves fresh basil, hand torn
- 0.25 cup grated Pecorino Romano cheese
- Nonstick cooking spray
Instructions
Preparation
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large, ovenproof skillet over medium-high heat.
- Add the sliced onion and sauté for about 4 minutes until softened and golden.
- Introduce the mushrooms and zucchini, cooking until browned for about 4 minutes.
- Add the chopped leeks, stir, and continue cooking for another 4 minutes. Remove from heat and let cool slightly.
Mixing and Baking
- In a large bowl, whisk together the beaten eggs, torn basil leaves, and grated Pecorino Romano cheese.
- Stir the cooled vegetable mixture into the egg mixture until fully combined.
- Grease a 12-hole muffin tin with nonstick cooking spray and evenly distribute the egg and vegetable mixture into the holes, filling each 1/2 to 3/4 full.
- Bake in the oven until the tops are golden and the eggs have set, about 8-10 minutes.
- Allow to cool slightly before serving.
Notes
These frittatas can be served warm or cold, making them versatile for different occasions. Store leftovers in an airtight container for up to four days. They can also be frozen for up to three months.