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Mini Frittatas with Mushrooms and Herbs

If you love eggs but your routine of hard/soft/scrambled makes you want to yawn, then these mini frittatas, aka egg muffins, might be just what you need to jazz up your morning (or lunch!). Everything tastes better as a muffin, including eggs… Mini frittatas is just a fancy way of cooking an omelette so don’t get too intimidated. All you need is a muffin tin, baking cups/liners (so they don’t stick), few eggs, veggies and herbs and… a bit of time. So for all you busy types, save this recipe for an unrushed weekend morning when you can impress your family with your culinary prowess. These delicious egg muffins are so darn cute that I love serving them when I have company for lunch, perhaps with a side of green salad and a piece of smoked salmon. They also make excellent picnic food or packed lunch.

Mushrooms are knows for its anti-cancer, anti-aging and longevity properties but if you are not a fun, simply swap them with other veggies such as asparagus, spinach or zucchini, whatever is in season. Just chop them up and sauté with a bit of onion and garlic and then top with herbs.

P.S. The frittatas are nice and puffy when you take them out of the oven but will deflate quickly like a soufflé. If you are aiming for the best presentation serve them immediately. However, they do keep well (albeit they will become a bit flat but still delicious) so refrigerate any leftovers for next day’s lunch.

P.S.S. I love using unbleached baking cups, because, sadly, I had a sticky mess more than once when I used those pretty cupcake liners!

Bon appétit!

Mini Frittatas with Mushrooms and Herbs
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Breakfast, Snack
Servings: 8 people
  • 6 free range eggs
  • 1 cup mushrooms bella or shiitake, sliced
  • 1/2 cup onion finely chopped
  • 1/4 cup fresh herbs (basil, parsley, chives) finely chopped
  • black pepper to taste
  • 2 tbs butter, ghee or coconut oil
  • 3 tbs goat cheese
  1. Preheat the oven to 350F degrees and line a muffin pan with parchment muffin liners.
  2. In a small pan, heat butter/ghee/coconut oil on a gentle heat and sauté the chopped onion until soft and startling to caramelize, about 8 minutes.
  3. Add mushrooms and continue sautéing for about 5 minutes, sprinkle with salt and pepper.
  4. In a bowl, whisk eggs, salt, pepper and herbs.
  5. Add mushrooms to the egg mixture and stir to combine.
  6. Pour the egg mixture into the muffin cups, filling each about 1/2, do not overfill.
  7. Top each muffin cup with about 1/2 tablespoon of crumbled goat cheese.
  8. Bake in the preheated oven until frittatas are golden and puffed, about 20 minutes. Serve immediately.

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