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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, chopped
⅛ cupItalian flat-leaf parsley, chopped
¼ cupmini mozzarella balls
⅛ cupPastene Sliced Sweet Peppers, chopped
rosemary sprigs for garnish
chives, chopped, for topping


  • Preheat oven to 375 degrees Fahrenheit.
  • Spray 2 mini muffin tins (with 12 cups each) with cooking spray. 
  • Put eggs and half and half in a blender and mix for 1-2 minutes. This allows your frittatas to expand once they are cooked! 
  • Fill each muffin tin ½ full with egg mixture 
  • Filling: Chop each filling ingredient and combine together in a bowl. 
  • Place a bit of filling into each muffin tin (so the tin is about ¾ full) 
  • 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 1-2 mini mozzarella balls into each egg tin for additional flavor.

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