Recipes
Mini Frittata Bites
These mini frittatas pack flavour into a portable package. Eggs form the base, while pepperoni and buffalo mozzarella add depth. Baked in muffin tins, the eggs puff up around the fillings, creating individual servings topped with chives and a sprinkle of paprika.
Serves
12
Prep Time
15 min
Cook Time
15 min
Print RecipeIngredients
- 6 large eggs, beaten
- 3 pepperoni links
- 1 ball Buffalo mozzarella
- Ground black peppercorns
- Kosher salt
- 2 tbsp (30 mL) chopped chives
- 1 tsp (5 mL) paprika
Instructions
- Step 1
Pour beaten eggs into muffin cups.
- Step 2
Add pepperoni and mozzarella pieces.
- Step 3
Season with salt and pepper.
- Step 4
Bake for 15 minutes at 350°F (180 °C).
- Step 5
Take out of muffin tin and sprinkle with chopped chives and paprika.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 156 |
| Fat | 12 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Carbohydrate | 2 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 11 g |
| Sodium | 411 mg |
