I love a good easy breakfast in the mornings. I would rather have a few more moments sipping my tea than cooking in the kitchen during the weekday mornings, and these mini frittatas are the perfect time saver. And they are so delicious! The artichoke hearts and olives bring so much flavor to these mini breakfast bites. I also love them as a no fuss post-workout snack.
I’ll make a dozen of them on Sunday, and be set on breakfast for the rest of the week. Eat room temperature or warm up in a frying pan on medium heat. I can’t wait to have basil and zucchini growing in the garden to make this dish even easier to make. A little shopping tip, search in your grocery store for an olive bar for fresh olives and artichokes. It makes this recipe extra fresh and tasty. Otherwise, canned is just fine.
Mini Mediterranean Frittatas
- 8 eggs
- 1/4 cup heavy cream
- 1/4 cup artichoke hearts in oil, drained and finely chopped.
- 1/4 cup pitted kalamata olives, cut in half.
- 1/4 cup roasted red peppers, finely chopped.
- 1 zucchini, finely chopped.
- 2 cups of fresh spinach
- 4 ounces of goat chevre
- 1/4 cup fresh basil
- 1 tablespoon grass-fed butter or ghee
Preheat oven to 350 degrees.
In a medium frying pan, use 1/2 tablespoon of butter and melt over medium heat. Add zucchini, peppers and artichokes. Season with salt and pepper. Cook for 5 minutes. Add in spinach and cover for 3-4 minutes until spinach wilts. Stir when finished and set aside. In a large mixing bowl, mix eggs and cream with a hand held whisk. To assemble your mini frittatas, use your other 1/2 tablespoon of butter with gently wipe each of the muffin tins. I like to use a silicone brush. Divide the zucchini mixture into each of the tins. Top each tin with a crumble of goat cheese. Pour in the egg mixture into each tin next using a measuring cup for easy pouring. Garnish the tops with basil and olives. Now you are ready to bake. Bake for 25-30 minutes until the tops are lightly browned. To serve, let cool and garnish with fresh basil.