Mini Egg Frittata

Mini Egg Frittata


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This mini egg frittata is a great brunch dish. Make this dish for any brunch get together.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

3-5 servings


  • 6 Eggs
  • 3 Scallions Finely Sliced
  • 3 Tbsp Fresh Italian Parsley, chopped
  • 1 Tbsp Fresh Rosemary, chopped
  • ½ cup Grated Cheddar Cheese
  • 3 Tbsp 1/2 & 1/2 or Milk
  • ¼ cup Water
  • Salt & Pepper, to taste
  • Cooking Spray

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Preheat oven to 350 degrees. Spray muffin tray with the cooking spray. Beat eggs well and add all the ingredients and mix well. Pour into the muffin tin, filling each cup half way up. Bake for 30 minutes or until the center comes out clean when tested with a toothpick and tops are light brown. Let cool a few minutes before cutting.

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