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Mini Veggie Frittata Muffins
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⏱️
Prep Time
15 minutes
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🍳
Cook Time
20 min
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👥
Serves
Makes 12
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Marvelous miniature mix-and-match masterpieces made from multiple market morsels!
🥕 Featured Local Ingredients
⭐Eggs from Bootleg Farm, D&FH Farm, Faye Franklin's Farm Fresh Eggs, HazelnutPastures, The Milkhouse, and Poor Robin Gardens! ⭐ Plus Milk from Southern Swiss Dairy, Basil from HazelnutPastures, Kale from Poor Robin Gardens, Tomatoes from Jacobs Produce and Poor Robin Gardens, Butternut Squash from Jacobs Produce, Ole Mcdonnell's Farm, and Poor Robin Gardens, Sweet potatoes from Jacobs Produce and Poor Robin Gardens, Bell Peppers from Jacobs Produce and Poor Robin Gardens, and Feta cheese from Bootleg Farm!
Ingredients
- 8 eggs
- ⅓ cup milk
- 1 clove garlic (minced)
- ¼ teaspoon Dijon mustard
- ½ teaspoon each salt and pepper
- 2 to 4 tablespoons minced fresh dill, basil, or sage
- 2 shredded kale leaves
- 1 cup halved cherry tomatoes (or larger cut up tomatoes)
- Or butternut squash cubes
- Or sweet potato cubes
- Or diced bell peppers
- ¼ cup sliced scallions
- ⅓ cup crumbled feta cheese
- Oil to grease your muffin tin
Instructions
Preheat the oven to 350 degrees and grease the muffin pan.
Prepare the herbs and vegetables
Whisk the eggs, milk, minced garlic,mustard, most of the herbs (whichever one you’re using), and the salt and pepper together. Pour a little into each muffin cup.
Evenly divide the kale, tomatoes (and/or other vegetables), scallions and feta, into each muffin cup.
Pour the remaining egg mixture over each one
Bake for about 20 minutes
Garnish with the remaining herbs of choice and season further to taste
✴️ Chef's Tips
You can also use muffin liners instead of greasing your pan
🔀 Variations & Substitutions
Mix and match with seasonal herbs and veggies to taste!
Get These Ingredients Fresh from Our Market!
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