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Mediterranean Mini Frittatas


Serves 6
6 large eggs
¼ cup half and half
½ cup feta cheese, crumbled
¼ cup Pastene Double Roasted Pepper Strips, finely chopped
4 oz Pastene Marinated and Quartered Artichokes, drained and finely chopped
1 Tbsp Pastene Grated Parmesan Cheese
⅛ cup Pastene Pitted Kalamata Olives, chopped
⅛ cup Italian flat leaf parsley, chopped
¼-½ cup mini mozzarella balls
⅛ cup Pastene Sliced Sweet Peppers, chopped
1 small bunch of chives, chopped


Prep time: 10 minutes | Cook time: 16 minutes

  • Preheat oven to 375° F.
  • Spray 2 mini muffin tins, 12 cups each, with cooking spray. 
  • Put eggs and half and half in a blender and mix for 1-2 minutes. Blending the egg allows your frittatas to expand once they are cooked.
  • Fill each muffin tin ½ full with egg mixture.
  • Chop each of the remaining ingredients and combine together in a bowl. 
  • Spoon filling into each muffin cup until each is about ¾ full.  Add a sprinkle of chive on top.
  • Bake until the egg is set, about 16 minutes. The egg will deflate somewhat once removed from the oven as they cool. 
  • Run a knife around the edges of the frittatas to loosen them from the muffin cups. Serve hot or at room temperature.
  • Chef’s note: Place 1 mini mozzarella balls into each egg tin for additional flavor.

Product Used

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