Mini Frittatas


My son started kindergarten this year. And here it comes the picky eating adventure because he’s never been an easy feeder. When it comes to school lunch, I knew it’s going to be a drama.

mini frittatas

Many attempts had already been rejected, including these mini frittatas. I am still posting the recipe here because they are truly tasty. My daughter ate two in a row when they just came out of the oven. I personally think they look cute and I love the flavour. I just wish someone could explain to me whey my son only took a bite of it at school.

Good luck with your kids.

Ingredients (8 mini frittatas):
6 large eggs
1/3 cup heavy cream
3 slices of deli meat of your choice (turkey, ham or roasted beef), roughly chopped
a handful of baby spinach, briefly chopped
1/4 cup frozen corn
1/3 cup shredded cheese of your choice
salt and pepper to taste

Preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, mix together eggs and cream until well combined.
Add remaining ingredients and mix well.
Spoon batter into the prepared muffin tin, about 3/4 full. Transfer muffin tin to oven and bake for 18 to 20 minutes. Transfer muffin tin to a wire rack and let cool completely.
Use a pairing knife to run around the edges of the frittatas to release them from the muffin tin.
The frittatas can be frozen up to a month. Reheat in microwave before serving.


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  4. How do you know when they’re done? Whether you should pull them out at 12 minutes or 18 minutes.

  5. I made this vegetarian with some changes: added 3 T finely chopped red pepper, 3 T scallions and kale in place of the spinach, I didn’t have any cream so didn’t use it, and used pepper jack for the cheese. I baked them in some triangular silicone cups we had, dividing the cheese and vegetables among the cups first so each one would have an equal amount, then poured the egg on top. Turned out very well, though next time I would double the amount of cheese, use cheddar instead as pepper jack tends to disappear when heated for some reason, plus include 2-3 T minced Serrano peppers to add some heat.Thanks so much for the recipe! My son really liked them—but he’s 27, so that doesn’t help…

  6. We tried these today. I substituted water for the heavy cream & added a little bit of sauteed red pepper & onions, as well as some finely chopped mushrooms. Cooked them in silicone muffin tins that did not require any nonstick spray or oil. They were yummy. Going to try making a batch for weekday breakfasts with half whole eggs & half egg whites and see how they reheat.

  7. love these..made half in the muffin papers, half without. They either stick to the paper, or stick to the tin….any ideas? Am thinking using rubber spatula to ease out of the muffin tins using no paper?

    1. Have you tried foil muffin/cupcake pan liners? They are made by Reynolds (as in aluminum foil). They work much better. I’ve found them at Target and grocery stores next to the traditional muffin papers. Hope that helps!

  8. Since processed meat is so bad for you, I am going to try this with some chopped up home-roasted chicken

  9. I want to reheat in the oven. Will they turn out alright if I make them today and reheat tomorrow morning?

  10. Can you get these set-up the night before, place them in the fridge and put them in the oven in the morning?

    1. Hi Justine, I would bake the frittatas, freeze them for up to a month, and microwave them before serving.

  11. No need to use heavy cream. These are basically scrambled eggs baked in muffin tins with your favorite stuff added. So you can use half and half or even skim milk. I’ve made these for a long time, sometimes when I’m out of ideas for dinner and in a hurry. We usually eat them all ;-) so I can’t say how they taste from being frozen.

  12. Anyone know how these are when eaten cold? Or is there an alternate method for reheating when you don’t have a microwave?…

  13. Looks delicious (I am sure tastes great too)! Two comments:
    1. By lunchtime they would be cold, for sure. I still would eat it even cold but for kids it can be another issue. Also the texture could be different when they are cold.
    2. Those of you who said they eat them for breakfast, lunch and dinner…I am pretty sure they have lots and lots of calories and are quiet fattening (just heavy cream alone!) Not mentioning all the cholesterol (eggs are not recommended for everyday consumption) I personally love this stuff but eat it only once in a while. Its not unhealthy but only in moderation.

    1. I’ve been reading the posts and chuckling to myself. I’ve raised 3 children and have 8 grandchildren now. They were ALL picky at one time or another and have survived quite nicely. Quit worrying. They will eat when they get hungry enough. We always had a “Token Taste”. That was one spoonful of whatever we were eating. They had to try and if it really became a struggle on more than on occasion then that veggie was waived for that child. You have to put yourself in their shoes at times. I, personally, still don’t like Lima Beans and I’m in my 60s. In other words folks…pick your battles. Some are not worth it.

  14. So tasty! Sending a frozen batch off to school with my daughter so she can microwave a quick breakfast on her way out the door. The corn is a really nice addition. I wouldn’t have thought of it. Thanks so much for the recipe.

  15. These are so good! I found this recipe when I had gestational diabetes and couldn’t eat my usual cereal and milk. Since I had my baby and the gestational diabetes is gone I now feel like cereal just isn’t the best nutritional start to the day. These are are perfect!

  16. Thanks so much for the great recipe! Been eating them all week – 2 for lunch, 3 for supper and lost 2 pounds. I did add 2 chopped jalapeño peppers. They’re so pretty, too. Wonderfully healthy, low calorie recipe! Will be on my brunch menu. I’m wondering why so many comments about the substitution of the cream when 1/3 c. cream divided among 8 frittatas is negligible.

  17. I made these. It’s a good recipe. I subbed mixed veggies for corn, half and half for cream, and kale for the spinach because it’s what I had on hand. I also used bacon instead of deli meat. These were really delicious.

    1. I also lined each cupcake tin with parchment paper. It’s a pain to do but you can reuse the paper on the next batch.
      Also you can add your green powder (dried greens) to this. I couldn’t really taste it in the finished product.

  18. Hi! These look delicious! :) Can i substitute the meat for something else, or can i leave it out all together?
    Thank you so much! :)

    1. Hi, you will have to have some liquid to blend the mixture together. You could use almond milk or soy milk to substitute regular milk/cream.

      1. I’ve made them w no liquid, I like the texture a little better w cream but they are still great!

        1. It is obvious – we canand possibly should use mushroom instead of meats there. It’s a classical recipe of spinach and mushroom omelet or quiche.

  19. I think your son will be more willing to taste them if they look like a pizza or cupcake on top, maybe even just call them breakfast cupcakes. You could add pieces of pepperoni or sausage just on top not inside.Many young ones don’t favor eggs and he’s not fooled, knows they’re eggs. Disguise with cheese or even a mac n cheese appearance. You remain the boss, mom! Love frittatas so thanks for this mini version so we can diet with taste!

  20. This recipe looks delicious. My question is how long does it take to reheat in the microwave-from fridge or frozen? I can’t wait to try it.

    1. Thanks, Tamara. It should take no more than a minute to reheat one from the fridge. If it’s frozen, try two to three minutes. :)

  21. Looks delish – I’m curious – what size muffin tins do you use – the ones that are the size that used to pass for a normal size muffin or the ones that make the big ones that restaurants seem to think is a healthy serving size these days?

    1. Hi Debbie, first of all, LOL! Those restaurants, I know! I just used my regular-sized muffin tin. Hope you enjoy the recipe. :)

  22. Fanny . . Don’t worry. The kids will grow up just fine. I learned to disguise vegetables in the foods they liked(spaghetti sauce) until my brother outed me out at a family reunion. Mom didn’t have a food processor to grate the vegetables. Kids found out they had been eating all kinds of things. They are 36 and 40 now and disguising vegetables isn’t an issue. We use the “You have to take 3 bites of something at 3 different times before you can decide you don’t like a food” Rule. Guess who keeps track of the number of times tried? The only thing none of them likes is beets which I love. But even that can change as my oldest has announced that she does like beets now. My brother and his wife used to beg their daughter to take “one more bite”. She tried the “picky eater” at my house. Told her if she didn’t like what was being served she could make herself something else. She never played that game at my house again. Her parents never understood why I had no problems with my niece eating at my house. Just make sure they don’t have junk food choices available when they do decide to eat. ✨

    1. You are simply the best, Rebecca! I’ve been telling my kids to at least take one bite before they declare they don’t like to eat certain food. But now I think that taking 3 bites of something at 3 different times tells more the truth, although it’s hard to keep counting! LOL!

  23. Hello Fanny, I can’t have corn so what would you suggest as an substitute item to use. I can’t wait to make these!

    1. Hi Donna, you could skip the corns or replace them with green peas or simply add more spinach or kale. Hope you enjoy the recipe. :)

      1. No corn for me either…but i think im going to sub with black beans and maybe some jalapeno or green chili? You could put anything you want!

  24. I use tex mex cheese and half and half cream instead of heavy cream. I also suggest using a silicon muffin tray. No matter how much I grease the metal ones, I have a hard time getting the frittatas out!

  25. Thanks for the tips, Britt! It’s been over two years now. Believe it or not, my boy has become so much better now. Still picky! But he will eat when he has to! I guess kids will have to go through that tricking-their-parents phase by not eating for a certain period of time. How do they survive? I don’t know!!!!!! But now my son is fine, I’ve started to worry less about my younger daughter who seems to be going through the same phase now! Cheers to mamas!

  26. Oops finger trouble. She barely ate for two or three days. I always made sure there was something health for when she put her pull-up on she could come eat or drink. When she got passed that few days then she didn’t want to eat with everyone else. Veggies were blended and add into food for my children for about 8 years. As they got older the veggies became less chopped. I also always encouraged them from 2 years old to help in the kitchen with cooking. This way they could try things raw then cooked when it was safe to. They then helped make their lunches. Our 18 year old was another challenge when diagnosed Type 1 (juvenile diabetic) at age 7. Now she was picky (not as bad as big sister) and diabetic so had to eat at certain times. They all get through it. My oldest is 21 she is nannying in France for year and adventures eater now. Next is 18 on her own and eating more vegan then ever with her boyfriend. And last is a boy 12 and was always more adventures food wise and becoming more so.
    MORAL: include them in the kitchen with cooking and clean up for meals at home and school. They will grow out of their food avoidance/dislikes … Unless their my mother and that’s a whole other issue.
    Now I’m going to make some to freeze for quick grabs on rushed mornings! Thanks for idea.

  27. HI Fanny…Others:
    I haven’t made this specific recipe before but I have made similar ones over the years. I never thought of make a whole batch and freezing them. I’ll have to try that.
    I also had picky eaters along the way. The worst of my children was my oldest now 21. At two she asserted her indendent stubborn strick so much she would dress in the morning and wouldn’t eat. She barely

  28. *Chloe* If you replace the eggs with Egg Whites and don’t use heavy cream (use whatever milk you normally use) they come out just as good and they are really low calorie…..

  29. I love this recipe so much but how many calories is it per frittata? I just would like to know for my calorie counting (:

  30. Hi Fanny. Thanks for this delish looking dish, and you can freeze them which is just what I was looking for. Having knee replacement this Fri and wanted to do a couple freezer items for when I return back home. I love the comments sharing different combos of the dish. I will use the zucchini idea to replace the cream and milk. Could I use unsweetned Almond milk instead? Last Q, can if substitute egg beaters, or do half eggs and half ebeaters? Thx!!

    1. Hi Gail, I think it should be fine to use almond milk and egg beaters. What you need is to have something to bind the ingredients together. I would say the cheese is must. So go crazy with the cheese. I hope you have a fast recovery with your knee, Gail! Enjoy the mini frittata. Take care! :)

  31. I made 3 different batches of this yesterday to store in the freezer to allow my husband and I delicious quick bites as we have such a busy schedule. Thank you so much. The recipe is so easy to make and the able to alter with any veggies or fillings I want. I made Ham & Spinach, Spinach & Zucchini, and Avocado, Tomato, and Hot Sauce. All super Delicious!!!

    1. Yay! I am so happy to hear that, Jenna. You’ve totally made my Monday! By the way, avocado+tomato+hot sauce is just a genius combination. I will have to try this next time. Thanks for the inspiration! :)

  32. Hi there, any tips on how to remove them from the muffin tin without shaving off a good amount of frittata? :( I did oil the tin beforehand, so I’m still wondering why is it sticking. Thanks!

    1. Hi Amanda, mine works out fine. Maybe it’s about the amount of oil. However, who wants oil-drenched frittata?! Maybe you could try to use muffin liners next time. :)

  33. You can substitute mushrooms, diced tomato, onions, or peppers. All will freeze nicely too.

    1. Hi Edorice, you could replace frozen corns with sweet peas, edamame beans if you are not into corns. Or you could totally omit them. :)

  34. wise up you people you worry too much..We were just like them at their age..Its called ..DEVELOPMENT X

  35. Fanny, we suffer the same problem! All kids are the same at that age, I guess. Only nibbling at their food or not eating at all in school. I’m always pulling my hair out when I see the lunch or snacks I pack them come back home seemingly untouched! But as they get older (my eldest is now 8), they seem to grow out of that phase and start being more adventurous eaters. Crossing my fingers it gets easier as they get older! These mini frittatas are heavenly – I just made some myself as well! Nom nom nom…

    1. Hi Jen, today is the first day of a school week. Normally it’s when the “my kid not eating his lunch” anxiety attack occurs. My boy is six, he’s still not touching his lunch most of the time. The day that he does, I consider it my lucky day when I will go buy a lottery ticket! Except I’ve never won! How does he survive or keep growing? I have no clue!!!!! But it’s a relief to know that some other moms out there have experienced the same problem, and they are able to prove that kids will grow out of that annoying phase! Yes! Fingers crossed! And big mommy hugs to you!

  36. I love the idea of making cupcake sized fritattas but I don’t like sweetcorn or spinach so I changed mine a bit. I used gently browned onions, grated courgette (zucchini) squeezed of excess liquid and lightly dry fried after the onions have been done, ham, grated cheese and some tomato puree for some vitamin C. It looks a bit disgusting in the jug as the puree turns it orange but normal once cooked. I also don’t use cream or milk. The eggs are fine on their own and the courgette makes it moist enough.

  37. Hi – I tried this recipe today in the morning and it was amazing. So much thanks for it.

    As recommended above, I subbed heavy cream out and used whole/full fat milk instead. Texture wise seemed to turn out ok! Also, I used onions instead of sweetcorn (didn’t have them at hand) to give it a sweet crunch.

    1. Glad that you enjoyed the recipe, Jessy. I love the idea of using onion. Very great choice. Except my kids are not the big fans. LOL!

  38. Thanks for this recipe. My daughters will like this. The only suggestion I would make (because it’s what I’ll have to do for my girls) is to chop or grind the corn. One of my daughters will eat a corn-inclusive meal as-is, but the other can always pick out corn kernels and dislikes them. Just a thought.

    1. Thanks for the suggestion, Aisha. A very good thought indeed. My son is a very picky eater. A lot of time he picks out beans or carrots. I think I should try to grind them before adding them into whatever, you know, just to hide them. :)

  39. These look amazing. I saw them today at noon, and they are currently in the oven cooking. I’ll let ya know how they turn out!

  40. I am on the same boat. My daughter (2 years 8 months) refuses to eat anything if am in the house *sigh*. Once I go to work, she will eat everything the nanny / her grandparents offer. But me? No. Also, she doesn’t eat any of my puddings and prefer to see me opening one she knows I bought from the store. Even cupcakes. She won’t eat ones I bake, but she will happily have a sprinkles cupcake. She’s just super picky and sometimes I swear she is doing this on purpose just to tease me. Now that am done venting, I totally love these frittata, I love the single individual portions, am going to make them for my lunch at work. Pinned.

    1. Thanks, Aya, for letting me know that I am not alone. Kids are so unpredictable. And it just makes parents so frustrated. I guess what we can do is let it be. :)

  41. Hi Gatim!!!!!!!! WE MISS YOU TOO!!!!!!
    I just told Ethan you said hi, and also he did was rolling his eyes with his mouth wide open, and then he asked, “Are you sure?” I think he had a hard time believing that we can actually communicate although we don’t see each other physically.
    Well, this is our Ethan!
    Hope you are well.
    Btw, Maya is going to Skyfire next month. Can’t be more excited!

  42. Shelly, thanks. Do let me know how you like them! Btw, these cuties are pretty accommodating, you can basically put in anything you want.

  43. Hi fanny !!!

    I have loved reading your blog ! They seriously make me laugh! I hope that Ethan is doing well in school (other than the no eating …) I miss him and maya. Please tell him I say hi. !!!

  44. Fanny,
    I forgot to say how yummy these look, and am tasting them at Sunday brunch soon!! What’s picky?? Look at Ethan as a connoisseur of all things food, and he looking for the perfect bite!! He could make a lot of money one day as a food critic. Meanwhile, there’s Fanny slaving away making fantastic food for her blog followers, I say we win big time!! xo :)

  45. Could be that other kids are bullying your son for eating “weird” food at school. You never know what kids will turn their noses up at and declare weird especially with picky kids who don’t have much exposure to different kinds of food.

  46. They look really delicious, bookmarked! :)
    … it’s really better than having a child that likes to gobble up endless amounts of everything you put in front of it. I know it’s not easy, but this could also be instincts about food sensitivities. I for example am lactose intolerant and never liked milk, I always had to gag when someone gave me some. “Why isn’t she drinking the good milk??” :)
    Just let him have what he likes, no matter how often a week (as long as it is healthy enough) and don’t stress out too much.

    1. Thanks, Lisa. And appreciate for your advice, just if it’s this easy. But I guess you are right, don’t stress myself out. I am always told when it’s time for him to eat, he will.

  47. I wish I could explain about your son, cos these frittatas look really delicious. Hope he will be better.

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