She Strengthens

Elegant Mini Frittatas for Dinner Parties

When it comes to feeding weekend brunch guests, afrittata is a classic choice. However, individual mini frittatas offer an elevated alternative for dinner parties. Serve them as appetizers or as a first course with a salad.

Streamlining Your Prep Work

To save time, start caramelizing the onions while prepping the rest of the ingredients. If you don’t have a 12-well muffin pan, don’t worry! Simply use two 6-well muffin pans and bake them side by side in the oven.

Recipe Overview

Yields: 12 mini frittatas
Difficulty: Easy
Total Time: 1 hour 10 minutes

Gather Your Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter, plus more for coating the pan
• 1 medium yellow onion, diced
• Freshly ground black pepper
• 1/2 teaspoon finely chopped fresh thyme leaves
• 8 ounces cremini mushrooms
• 4 ounces chèvre (fresh goat cheese)
• 9 large eggs
• 2 tablespoons whole milk
• 1 teaspoon kosher salt, plus more for seasoning the onions and mushrooms

Cooking the Onions and Mushrooms

Heat the oven to 350°F and arrange a rack in the middle. In a medium frying pan, heat 1 tablespoon of olive oil and the measured butter over medium heat until the oil shimmers and the butter melts. Add the diced onion and cook, stirring occasionally, until it reaches a deep golden brown, about 30 minutes. Season with salt, pepper, and thyme, then transfer the mixture to a medium bowl.

Meanwhile, clean, trim, and slice the mushrooms 1/2 inch thick. Crumble the goat cheese into pea-sized pieces and set aside. Return the frying pan to medium heat, add the remaining tablespoon of oil, and heat until shimmering. Add the sliced mushrooms, season with salt and pepper, and cook until golden brown, about 10 minutes. Add the mushrooms to the bowl with the onion and stir to combine.

Assembling and Baking the Frittatas

In a large bowl, whisk together the eggs and milk until the eggs are broken up and evenly combined with the milk. Add the measured salt and whisk to combine. Divide the onion-mushroom-cheese mixture evenly among the wells of the prepared muffin pan. Fill each well almost to the top with the egg mixture.

Bake until each frittata is puffed and the center is just set, about 12 to 15 minutes. Remove the pan to a wire rack until it’s cool enough to handle, about 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the frittatas. Serve warm or at room temperature.