Mini broccoli, tomato and feta frittatas

Mini broccoli, tomato, and feta frittatas are easy-to-make individual servings packed with protein and nutrients. These bite-sized frittatas are perfect for breakfast or as a quick snack, bursting with fresh flavours from the vegetables and cheese.

23 Dec 2025
Cook time 15 min
Prep time 15 min

Ingredients:

7 eggs
3 tbsp milk (1% fat)
2 oz feta cheese
1 cup cherry tomatoes
2 cups broccoli
1 dash salt
1 dash black pepper

Mini broccoli, tomato, and feta frittatas are a delightful and nutritious breakfast or snack option. Packed with protein from eggs and rich in vitamins from fresh vegetables, these individual-sized frittatas are perfect for a healthy on-the-go meal. Simple to prepare and full of flavor, they are sure to be a hit with everyone.

Instructions:

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).

2. Prepare the Muffin Tin:
Lightly coat the muffin tin with non-stick cooking spray to prevent the frittatas from sticking. Alternatively, you can use muffin liners.

3. Prepare the Vegetables:
- Chop the broccoli into small florets.
- Halve the cherry tomatoes.

4. Cook the Broccoli:
Briefly steam or blanch the broccoli florets until they are just tender but still bright green. This should take about 3-4 minutes. Once cooked, set them aside to cool slightly.

5. Make the Egg Mixture:
In a large mixing bowl, crack the eggs and add the milk. Whisk together until the mixture is smooth and well combined.

6. Season the Eggs:
Add a dash of salt and a dash of black pepper to the egg mixture. Whisk again to evenly distribute the seasoning.

7. Add the Vegetables and Cheese:
Gently fold the steamed broccoli, halved cherry tomatoes, and crumbled feta cheese into the egg mixture. Ensure the ingredients are evenly distributed throughout the mixture.

8. Fill the Muffin Tin:
Pour the egg mixture into each muffin cup, filling them about 3/4 full. Make sure each cup gets an even amount of broccoli, tomatoes, and feta.

9. Bake the Frittatas:
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the frittatas are set and slightly golden on top. A toothpick inserted into the center should come out clean.

10. Cool and Serve:
Remove the muffin tin from the oven and let the frittatas cool in the tin for a few minutes. Then, carefully remove them from the tin and transfer them to a wire rack to cool further, or serve warm.

These mini broccoli, tomato, and feta frittatas are a versatile and tasty addition to any meal plan. Easy to make and full of wholesome ingredients, they provide a perfect balance of flavors and nutrition. Enjoy them fresh out of the oven or store them for a quick, nutritious snack anytime.

Mini broccoli, tomato and feta frittatas FAQ:

What is the baking time for mini frittatas?

Bake the mini frittatas at 375°F (190°C) for 18-22 minutes. They are done when they are set, slightly golden on top, and a toothpick inserted in the center comes out clean.

How do I know if the frittatas are done?

Frittatas are done when they are puffed up, have a slightly golden color on top, and a toothpick inserted into the center comes out clean. If there is any wet egg on the toothpick, they need more time.

Can I store leftover frittatas?

Yes, store leftover frittatas in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave or oven before serving.

What can I use instead of feta cheese?

You can substitute feta cheese with goat cheese, ricotta, or any other cheese you prefer, but keep in mind that this may change the flavor profile of the frittatas.

What pan size is recommended for these frittatas?

A standard 12-cup muffin tin is recommended for this recipe. If you want to make larger servings, you can use a larger muffin tin or a baking dish and adjust the cooking time accordingly.

Cooking Tips:

- Preheat your oven to 375°F (190°C) before starting to ensure even cooking.

- Lightly grease a muffin tin to prevent the frittatas from sticking.

- Whisk the eggs and milk thoroughly for a smooth, cohesive mixture.

- Chop the broccoli into small florets and slice the cherry tomatoes in half for even distribution.

- Season the egg mixture with salt and pepper to taste before adding the vegetables and feta cheese.

- Bake for about 20-25 minutes or until the frittatas are set and golden brown on top.

- Let the frittatas cool for a few minutes before removing them from the muffin tin to avoid breaking.

- Store leftover frittatas in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

11 Servings
Calories 70kcal
Protein 6g
Carbohydrates 1.90g
Fiber 0.39g
Sugar 0.82g
Fat 4.76g

Mini broccoli, tomato and feta frittatas