Recipe: 3-Cheese Frittata Cups
Hectic mornings are standard in my house. With barely enough time to gather an armload of books, bags, and lunches before racing out the door, breakfast is often a grab-and-go affair. Instead of scrambling cheesy eggs as the school bus pulls up, I quickly warm my make-ahead cheesy frittata cups.
A trio of cheeses — ricotta, Parmesan, and Fontina — season the eggs and add creamy richness. The mini frittatas puff beautifully, like a souffle, in the oven before settling slightly — perfect for eating out of hand or between a split English muffin.
Let’s Talk Cheese
Three kinds of cheese are the stars of these mini frittata cups. Sharp and salty Parmesan cheese seasons the eggs. Whisk fresh, creamy ricotta into the eggs to lighten the mixture. The key with the ricotta is to choose a good-quality, whole-milk ricotta cheese, as lower-fat versions have an unappealing rubbery texture. Fontina cheese is a semi-soft cow’s milk cheese with a buttery and slightly nutty flavor that melts wonderfully, creating distinct pockets of cheesy goodness in the frittata cups.
Whisk the ricotta and Parmesan directly into the egg mixture, as they will disperse evenly, but sprinkle the shreds of Fontina directly into the muffin cups to ensure even distribution.
Pull the cups from the oven when they are tall and just set. Then, after a quick cool in the pan, run a butter knife around the edge of each round to release the tender frittata.
For the rest of that wedge of Fontina: Shredded Zucchini and Fontina Casserole
Mini frittata cups are customizable too! Add a tablespoon or so of finely chopped vegetables or cooked meat, making this a perfect one-handed meal for both kids and grown-ups alike. Ideal for an on-the-go breakfasts, these frittata cups are an easy addition to brunch buffets.
Whether you call them scrambled egg cups or mini frittatas, these cups are just the thing for protein-packed lunches, satisfying after-school snacks, or wholesome suppers served with a simple green salad.
Read more: 5 Mistakes to Avoid When Making Frittatas
More Frittata Recipes
- 3/4 cup
whole-milk ricotta cheese
- 1/4 cup
- 1/2 cup
grated Parmesan cheese
- 1/2 teaspoon
- 1/8 teaspoon
freshly ground black pepper
- 1 1/2 cups
shredded Fontina cheese
- 2 tablespoons
minced fresh chives
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 12-cup standard muffin tin with cooking spray.
Place the eggs, ricotta, milk, Parmesan, salt, and pepper in a large bowl and whisk until the eggs are completely incorporated. Pour into the muffin wells, filling each 1/2 to 3/4 full. Sprinkle the Fontina cheese and chives evenly over the eggs.
Bake until the frittata cups are puffed and the edges are light golden-brown in color, 18 to 20 minutes. (The center should be just set and register at least 160°F.) Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to the loosen the frittatas before removing them from the pan. Serve warm or cool completely on a wire rack before refrigerating or freezing.
Storage: Refrigerate leftovers in an airtight container for up to 3 days or cool to room temperature then freeze on a parchment-lined sheet pan. Once frozen, transfer to a freezer zip-top bag and freeze for up to 3 months.
Bite-sized frittatas: Use a mini muffin tin to make bite-sized frittata cups. Reduce the bake time to 10 to 12 minutes.
Variations: Fill frittata cups with finely diced vegetables or meat such as zucchini, broccoli florets, diced roasted red pepper, frozen peas, or diced ham before adding the egg mixture. You'll need about 1 cup (1 to 2 tablespoons in each well).