With eggs, cream cheese and a handful of veg, you can whip up these mini vegetable frittatas in minutes! They’re great for little hands and totally delicious.
You won’t need any special equipment either, just weighing scales, a mixing bowl, a whisk, a spoon and a muffin tray!
These mini vegetable frittatas have a lovely, fluffy, creamy texture and because they’re cooked in the oven, meaning you really can’t go wrong!
There’s no judging the heat of your frying pan, just pour your batter into the muffin tin, pop in the oven and you’ll have lovely fresh frittatas in no time!
Here’s how to make them.
- 4 large eggs
- 60 g (2.1 oz) cream cheese
- 75 g (2.6 oz) frozen peas
- 75 g (2.6 oz) sweetcorn
- 1 tbsp oil or butter
Preheat the oven to 200C (180C fan).
Break the eggs into a bowl.
Add the cream cheese.
Beat again until well combined. You may find the cheese and eggs resist being combined at first, but keep beating and they will come together.
Add the peas and sweetcorn.
Season with salt and pepper.
Grease a 12-hole muffin tray.
Share the mix evenly between them.
Bake in the oven for about 10 minutes or until pale golden.
Allow to cool, transfer to a plate and enjoy hot or cold!
Pointers, tricks and troubleshooting tips for the perfect mini vegetable frittatas
Are mini vegetable frittatas easy to make?
Yes, these mini vegetable frittatas are super easy to make.
All you need is eggs, cream cheese and a handful of veg!
You simply whisk the eggs and cheese together, stir in the veg, pour the mix into a greased muffin tray and just 10 minutes later you’ll have deliciously fluffy and creamy frittata bites to enjoy.
Will I need any special equipment to make mini vegetable frittatas
You really don’t need any special equipment to make mini vegetable frittatas.
All you need is weighing scales, a mixing bowl, a whisk or fork, a spoon and a non-stick muffin tray.
And if you make these mini vegetable frittatas in a measuring jug, you can even pour the mix straight from the jug into the muffin tray. It really couldn’t be easier!
Where can I buy a good non-stick muffin tray?
You can pick up a 12-hole muffin tray in the kitchen department of most supermarkets. There’s also lots of choice online. Just make sure it’s labelled nonstick and has good reviews.
Where do frittatas come from? Are they Spanish?
Lots of people think frittatas are from Spain, but they actually come from Italy!
Frittatas are made primarily with egg. They’re similar to a French omelette, which is cooked in a pan, or a Spanish tortilla, which is cooked in a pan with potatoes.
The word frittata in Italian roughly translates to “fried”, but Italian frittatas are usually cooked first in a pan and then finished in the oven.
In this mini vegetable frittata recipe, your mixture will go straight into the oven since they need so little time to cook.
How can I tell if my eggs have gone bad?
Egg production processes and standards vary from country to country and, therefore, storage and safety advice varies too.
For example, in UK supermarkets, eggs are usually stored at room temperature and found on the shelves near the bread, whereas in the US, eggs are usually found in the refrigerated section.
In the UK, eggs come with a Best Before End date stamped on them. In the US, this is known as an Expiration Date. Unlike Use By dates, which are important food safety dates that should always be adhered to, Best Before / Expiration dates are more about optimal quality.
Just to complicate things a little further, the Best Before / Expiration date will only be accurate if the food has been stored according to the instructions on the label, such as “store in a cool dry place” or “keep in the fridge once opened”.
In the UK and US, if your eggs have been properly stored in the refrigerator after coming home from the store, they may be safe to eat after the date stamped on them. The NHS has more UK-specific advice on this.
To test if your egg is fresh, you could try the float test, which involves placing your egg in a tumbler of water to see if it sinks or floats. Fresh eggs have very little gas in them, so they sink. As the egg ages, the gases increase and the egg may float. However, bad eggs can still sink, so this really isn’t a fullproof method.
Regardless of the Best Before / Expiration date and whether your egg sinks or floats, you should never eat an egg that looks, smells, feels or tastes odd in any way.
If you detect any of the following, throw both the egg and anything you added it to away and wash any pots and utensils used really well. It is never worth the risk of salmonella poisoning
- cracks, mould or discolouration on the shell;
- anything unusual about the appearance of the egg contents such as discolouration of the white or yolk;
- any kind of smell, such as unusual or sulphurous odour (raw eggs should be pretty much odourless);
- any kind of taste other than the flavour you would expect from a fresh egg.
If you are in a vulnerable or at risk group such as elderly, unwell or pregnant then food safety is particularly important.
Note: This site does not give medical advice, so please consult with your medical professional.
Are mini vegetable frittatas suitable for vegetarians?
Yes, these mini vegetable frittatas are suitable for vegetarians as they contain just eggs, cream cheese and vegetables.
Be sure to check the ingredients on your cream cheese packaging. It’s rare, but some brands may contain animal rennet.
Are mini vegetable frittatas suitable for vegans?
I’m afraid mini vegetable frittatas are not suitable for vegans as they contain eggs and cream cheese.
Are mini vegetable frittatas gluten-free?
As this recipe contains just eggs, cream cheese and vegetables, it is naturally gluten free.
However, do take care to check the packaging on all of the ingredients you use as sometimes gluten can appear as a “may contain” in the most surprising of products.
Are mini vegetable frittatas keto-friendly?
These frittatas are made primarily with eggs – a popular ingredient among those following a keto diet. Cream cheese, too, is a great source of fats with a low carb count.
Peas are generally only considered keto-friendly in small amounts and sweetcorn is not considered keto-friendly.
However, you can use any vegetables in this recipe, so you can make these frittatas suitable for a keto diet by using low-carb vegetables such as asparagus, courgette, black soy beans, broccoli, cabbage or kale.
Is this recipe healthy?
The NHS defines eating a healthy, balanced diet as “eating a wide variety of foods in the right proportions, and consuming the right amount of food and drink to achieve and maintain a healthy body weight”.
This recipe contains protein-rich egg, calcium-rich cheese and two kinds of vegetables, so it is great for encouraging children to try new flavours and textures. It can be enjoyed as part of a balanced lunch alongside other nourishing options such as salad or soup.
Should frittatas be served warm or cold?
The beauty of these frittatas is that they can be enjoyed hot cold.
I recommend allowing them to cool slightly before removing them from their muffin tray, but assuming they are properly cooked through, as soon as they are safe to handle, they are safe to eat!
If you prefer to enjoy them cold, store them in a sealed container in the refrigerator once they reach room temperature, rather than leaving them out on the counter
Are mini vegetable frittatas safe to eat while pregnant?
There is nothing in this recipe that should present a risk to pregnant women if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.
Egg safety varies from country to country and you should always seek country-specific advice. The NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.
However, this website does not offer not medical advice and you should always check with your health professional.
What goes well with mini vegetable frittatas?
These vegetable frittatas are great on their own as a quick snack. They’re also perfect to serve as part of a packed lunch or picnic alongside salad and sandwiches.
I love to serve them as part of a tapas-style spread alongside crusty bread and a selection of other meat and vegetable dishes
Can I make this frittatas without vegetables?
You can make this recipe without vegetables, yes, and it will still work. They may cook a little more quickly, in fact, since the volume of each mini vegetable frittata will be lower.
If you don’t fancy vegetables but do fancy adding something tasty to your frittatas, try some torn ham or vegan ham alternative.
Can I add extra vegetables to this recipe?
You can add up to an extra half the recommended weight of vegetables to this recipe. If you add more, you might find that your frittatas fall apart as they don’t have enough egg mixture between the vegetables.
Some vegetables, such as fresh pepper, will also add extra moisture to the frittatas as they cook, so you’ll need to experiment to find the right quantities for you.
I haven’t got cream cheese can I use regular grated cheese?
Yes, you can. Instead of whisking the cheese into the eggs, sprinkle it on top of your frittatas mix after you’ve poured it into the muffin tray.
How should I store mini vegetable frittatas? Can I keep this recipe in the refrigerator?
Cool your frittatas to room temperature and then place them in a sealed container or on a well-covered plate and into the fridge within an hour of making.
Don’t leave them sitting out on the counter as they won’t be safe to eat.
How long do mini vegetable frittatas keep?
If properly stored in a sealed container in the fridge within an hour of making, these frittatas should keep for 3-4 days.
Can I leave frittatas out on the counter?
No, never leave egg-based products out on the counter – they could spoil and become a food poisoning risk.
Put your cooled frittatas in a sealed container the refrigerator within an hour of making.
Can I make mini vegetable frittatas ahead?
Yes, you can make these mini vegetable frittatas ahead. Just cook, cool to room temp and then place in the fridge in a sealed container right away.
The next day, you can arrange them on a plate or board and serve!
Can I freeze mini vegetable frittatas?
Yes, you can freeze frittatas.
Cool your frittatas to room temperature and then place them in a sealed container in a single layer to avoid them sticking together. Make sure they go into the freezer within an hour of making.
If you don’t have room in your freezer to store them in a single layer, freeze them for a couple of hours in a single layer and then once frozen you can transfer them to a smaller container or bag.
Try to leave as little empty space in your container as possible to reduce the risk of freezer burn.
They should keep for 3-4 months. To defrost them, transfer them in their container from the freezer to the fridge and leave to defrost overnight.
What is the best way to reheat this recipe?
Preheat your oven to 180c (160C fan). Place your frittatas on a nonstick tray, cover with foil and bake for 5-10 minutes, or until piping hot all the way through.
How can I change the ingredients to make more/fewer mini vegetable frittatas?
Yes, you can size this recipe up and down
Simply scroll down to the recipe card towards the bottom of this post and hover your mouse (or tap your finger) over the portion number.
You will then be shown a slider, which you can move up and down to change the number of portions the recipe will give. As you do so, all of the ingredient quantities will automatically change accordingly. Clever, right?
If you have any questions about changing the quantities, just ask!
Can I make this one big vegetable frittata instead?
I haven’t tried making this recipe as one big frittata but it should absolutely be possible.
Grease a nonstick pan well and put your frittata in the oven. As I haven’t tried it myself, I can’t give exact timings, but aim to bake your frittata until gently golden on top and fully set in the centre.
Can I make this recipe in a stand mixer or food processor?
You could make this recipe in a stand mixer, but there’s very little mixing to do so it’s easier to do by hand in a mixing bowl.
You could also use a food processor but you won’t want to turn it on once you’ve added the veg as it would turn to a paste.
Can I fry the frittata mix instead?
It should be possible. I haven’t tested it myself, but I’d recommend turning your grill (broiler) on to high before placing a well greased frying pan over a medium heat. Fry until the frittata is just set underneath, then place under the grill until cooked on top.
Let me know how you get on if you try it.
How can I make sure my mini vegetable frittatas are perfectly cooked?
You frittatas should be gently golden and puffed up – they will sink back down again once cooled.
Why did my frittatas turn out dry/hard/burned/overcooked?
If you frittatas are overcooked, it might be that your oven was too hot or you baked them for too long.
Why did my frittatas turn out wet/soft/undercooked?
If you frittatas are undercooked, it might be that your oven was too cool or you didn’t baked them for long enough. Pop them back in the oven to firm up.
Why did my frittatas puff up and then sink back down?
That’s pretty normal!
Can I add extra flavours to this recipe?
Absolutely. I’d recommend garlic, paprika or a pinch of your favourite herbs.
Print this recipe for mini vegetable frittatas
Mini vegetable frittatas
- 4 large eggs
- 60 g (2.1 oz) cream cheese
- 75 g (2.6 oz) frozen peas
- 75 g (2.6 oz) sweetcorn
- 1 tbsp oil or butter
- Preheat the oven to 200C (180C fan).
- Break the eggs into a bowl and beat well.
- Add the cream cheese. Beat again until well combined. You may find the cheese and eggs resist being combined at first, but keep beating and they will come together.
- Add the peas and sweetcorn. Stir through.
- Season with salt and pepper.
- Grease a 12-hole muffin tray and share the mix evenly between them.
- Bake in the oven for about 10 minutes or until pale golden.
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