Mini Egg Frittatas-The Little Shop of Olive Oils

Mini Egg Frittatas


  • 10 large eggs
  • ¼ cup milk
  • 1 teaspoon black pepper
  • ¼ teaspoon Kosher salt
  • 1 tablespoon Premium Extra Virgin Olive Oil
  • ½ cup diced ham
  • ¼ cup diced bell pepper
  • ¼ cup diced yellow onion
  • ½ cup grated cheddar cheese


  • Preheat oven to 350 degrees.  Spray a 12-cavity muffin tin (or two 6-cavity muffin tins) with non-stick cooking spray and place on a rimmed baking sheet.
  • Heat EVOO in a skillet over medium heat. Add onion and bell pepper; cook and stir until vegetables are softened. (Approximately 5-10 minutes)
  • In a 4-cup glass measuring cup or mixing bowl, whisk together the eggs and milk.  Add the pepper and salt; whisk in.
  • Add the ham, bell pepper, onion, and cheese; stir to combine.  Evenly distribute in the prepared muffin tin (will fill to just below to the top of each cavity).
  • Bake for 20-25 minutes until set (will rise and be puffy on top).  Remove and allow to cool slightly (normal for them to deflate).
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