mini herb and cheese frittatas

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mini frittatas make a quick and easy

clean out the fridge breakfast

mini frittatas


I love a good clean out the fridge meal.

I have a number of great go-to dinner ideas to use up leftover meat and veggies;  pasta,  salads, and these stuffed baked potatoes are regulars on our weekly menu rotation.

But the other weekend as I was making breakfast I realized what a great base eggs are. You can add pretty much anything. Meat, veggies, cheese, herbs, more cheese.

Eggs are like the pasta of breakfast foods. Throw it in and it’s good to go.

I usually make one fritatta for the four of us, but minis mean everyone gets exactly what they want. Plue they’re pretty darn cute.

Prosciutto and cheese for Charlie.

Tomato, basil, and mozzarella for Stella.

Mixed herbs and goat cheese for the adults.

The possibilities are endless, and its a great way to use up the bits and pieces that get stuck in the back of the fridge.


mini herb and cheese fritattas


  • 6 eggs
  • 1/4 whole milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • tomatoes {I used 1/2 cherry tomato for each mini frittata}
  • 1 slice or prosciutto diced
  • 2 Tbsp mixed herbs such as basil, thyme, cilantro
  • shredded cheese {about 1/4 cup total} I used mozzarella, blue, and goat


  • pre-heat the oven to 375
  • spray a mini muffin pan with cooking spray
  • whisk together the eggs, milk, salt and pepper
  • divide eggs among the muffin cups
  • add mix-ins, I made 8 of each of the three varieties
  • bake until the eggs are set - about 10 minutes


mini herb and cheese frittatas