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Mediterranean Mini Frittatas


Serves 6
6large eggs
¼ cuphalf and half
½ cupfeta cheese, crumbled
¼ cupPastene Double Roasted Pepper Strips, finely chopped
4 ozPastene Marinated and Quartered Artichokes, drained and finely chopped
1 TbspPastene Grated Parmesan Cheese
⅛ cupPastene Pitted Kalamata Olives, chopped
⅛ cupItalian flat leaf parsley, chopped
¼-½ cupmini mozzarella balls
⅛ cupPastene Sliced Sweet Peppers, chopped
1small 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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