These healthy Mediterranean mini frittatas are so easy to make and perfect for busy mornings on the run, and are even great for snacks.
If breakfast + dinner = brinner maybe this recipe should be classified as a Brapp.
Breakfast + appetizer = BRAPP? Or a brappetizer? Or perhaps you prefer breaketizer?
Symantics my friends, merely symantics.
The real deal is that these Mediterranean Mini Fritattas will solve any party need. Party for all? These are your deal. Party for one? Sit down—or stretch out—and enjoy an entire muffin tin full.
Bite size and poppable, these babies are seriously addictive. But that isn’t the only reason I’m a fan.
I crave Mediterranean flavors whether its the olive and artichoke flavors melding away in a pasta salad or topping a pizza with tsatziki, this is my kind of eating.
But when I usually cook with this flavor combo I end up with a gluttony of half full bottles of briney ingredients listing in the back of my fridge in anticipation of the next Mediterranean recipe craving to hit. And let’s be frank, who wants to spend $30+ on multiple ingredients for a simple meal or app?
After trying a few samples of the DeLallo Salad Savors in salads I had an epiphany. Why not pop those pre-portioned ingredients in a muffin tin with some eggs and let’s call this recipe done.
A mini appetizer without a mess of ingredient leftovers. I like that.
A few recipe notes:
While I used the DeLallo Salad Savors in my recipe, some stores aren’t yet carrying the brand. Look for them next to the pre-packaged salads. If you can’t find them, I’ve provided the ingredient measurements in the recipe below.
My first go around making this recipe I used a 12-cup mini muffin pan, but the frittatas were just a bit too bite size. Next go around I used a 24-cup mini muffin pan and they were a great 2 bite portion. I use this 24-cup mini muffin tin.
If you’re really jonesing for a melty cheese version, go ahead and add a hefty pinch of monterey jack or even a low-fat mozzarella to each of the egg cups. You can omit or keep the feta, it’s more for flavor then goo.
While I used marinated veggies, go ahead and use frozen artichoke hearts or those packed in water if you prefer. And feel free to add a little more or less as your heart desires.
Feeling herbaceous? Add a few thinly sliced slivers of fresh basil in place of the parsley, or in addition to, and brighten the bites with freshness.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Mediterranean Mini Frittatas
Ingredients
- 6 large eggs
- ¼ cup milk or half and half
- Kosher salt and freshly ground black pepper
- ¼ cup artichokes in oil , drained and thinly sliced
- ⅓ cup pitted kalamata olives , drained and quartered
- ¼ cup bottled sweet red peppers , drained and chopped
- ½ cup sun-dried tomatoes in oil , drained and chopped
- ¼ cup asiago cheese , shredded
- ¼ cup feta cheese , crumbled
- ¼ cup Italian flat leaf parsley , chopped
Instructions
- Preheat the oven to 375°F.
- Spray 2 mini muffin tins (with 12 cups each) with cooking spray. (I use this mini muffin tin
- Put eggs and milk, or half and half, in a blender and mix for 1-2 minutes.
- Fill each muffin tin ¾ full with the egg mixture.
- If using marinated or packaged flavorings, drain the oil from the vegetables before chopping. Evenly distribute the artichoke slices, kalamata olives, red peppers, sun dried tomatoes, and asiago cheese among the muffin tins. Fill the tins to the top with more egg mixture then sprinkle with feta and parsley.
- Bake until the egg is set, about 10-12 minutes. The eggs will deflate somewhat once removed from the oven and as they cool.
- Run a knife around the edges of the frittatas to loosen them from the muffin cups. Serve immediately or at room temperature.
Notes
Nutrition
This is not a sponsored post, I just think this product is so smart I wanted to share. DeLallo did send me some samples to try and I hope they’ll be in the stores soon because they bring all of my favorite flavors together in a snap.
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
I went all-in and quadrupled this recipe for a party, sight unseen, and I’m happy to report that they’re fantastic! I don’t know why this recipe only has 3.82 stars, it definitely deserves all 5!
I’m glad you enjoyed it Elena!
The recipe for mini frittatas states kosher salt – is this different to ordinary salt?
I made these today, followed the recipe and when I took them out of the oven to counter they shrunk and did not look anything like your pictures. I was very disappointed.
I made them but used whisk to barely combine eggs n milk. The blender creates too fluffy of an egg. Prob that’s what happened.
Try again! They are delicious!!
Can you freeze these?
These looks so yummy! What an easy and perfect breakfast items for entertaining. This recipe will definitely come in handy when my family comes into town for the holiday!
I love this and I love merging words too! Sometimes there just isn’t the right word for what you need to describe :-)
These look so delicious and healthy plus you know I’m all about short cuts these days!!
Great idea; I can totally imagine how delicious they are.
How about appilunch? It is 4pm and I never took the time to eat. I am hungry for 4 or 5 of these.
Those look yummy and fun!
These are beuatiful and I love the addition of the Mediterranean flavors. Can I reheat these in the microwave for breakfast the next day?
Love the recipe! Great way to use SaladSavors! :) Thanks for the shout-out!
Exactly what I was looking for for this holiday season – quick and fabulous appetizer idea! Pinning!
Perfect breakfast food. I could eat like twenty of these–simply because they involve my favorite things ever: feta, olives, artichokes, red peppers, etc. etc. Basically I am in love with all greek food.
Such a great idea Heidi! Making these over the holidays for sure.
They look delicious, I’m going to look for those packets they would be perfect for my green salads.
Mini Quiches are one of my favorite dishes to make (especially for my bookclub) so this recipe is right up my alley! Maybe a little tzatziki on the side? Yes pleaaaseee (and a bloody mary, obv)
Love this. Being of mediterranean background, this is for me. :)
I’d love to get brappetizered right now.
YUM! I don’t have much experience with mediterreanean foods, but always enjoy eating it. And I love brinner, and brapp! :)