Summer Vegetable Frittata

Well, it seems I have a new theme on the blog.

It’s called ‘making big dishes smaller and cuter by putting them in muffin tins.’ I don’t hate it.


One very important lesson that I learned at camp this summer is the value of choice. Campers love to be able to customize their sandwich, stir-fry, pizza toppings, snack packs, mix-ins, ect. One person loves cheese, one person hates tomatoes, and another wants some of everything [mostly for the sake of having some of everything]. So rather than fight about, I’ve found that the best strategy is to embrace it!

By making frittatas [and lasagna and cornbread pudding] in individual portions, each camper was able to fill their tin with their topping of choice… within reason. We had everyone cut up the veggies and herbs, and then let them take it from there.

Choices included:


Roasted Asparagus








Dried Herbs of Choice

It was like ‘Here! You can pick whatever you want!’  [But really, you can only pick what I want you to pick because I am giving you only good, healthy options!].

They got to eat breakfast for lunch [with French Toast and a Fruit Salad], I got to avoid any arguments, and we all got to use a muffin tin.

It was a win-win afternoon.

Summer Vegetable Frittata

Serves 6 [makes 12 individual frittatas]

9 eggs

1 c. milk

3 c. chopped veggies [see our list above, but you can use whatever you want!]

1/2 c. cheese [again, whatever your heart desires!]

Herbs: 1/2 t – 1 t. per muffin tin [Fresh are best, but dried will work too!]

Salt and pepper


Preheat oven to 350. Spray a muffin tin with cooking spray.

Prep your veggies. Some are great raw [tomatoes, scallions], and some taste even better if you give them a little love before you add them to the frittata [roast the asparagus, saute the mushrooms, wilt spinach or greens if using]. After you treat your mix-ins with a little TLC, chop them into small pieces.

Crack and whisk together the eggs and milk. Season with salt and pepper.

Fill each muffin tin with different combinations of vegetables, cheese, herbs. Get creative! [But be careful not to pack it too full or you won’t have room for eggs!]

Pour the egg mixture into each muffin tin until they are about 2/3 full.

Bake for 12 – 15 minutes, until the frittata is set and slightly brown on top.

Serve with your other breakfast favorites.


One thought on “Summer Vegetable Frittata

  1. Pingback: Spinach + Mushroom + Feta Frittata | Beyond the Batter

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