I love bite-sized goodies and these mini frittatas fit the bill. They are a perfect addition to a brunch spread since you can enjoy them without having a frittata be your entire meal. They're also perfect as a filling snack when you get hungry between meals. 
As much fun as it is to say "ricotta frittata," you don't have to use cheese in this recipe. By all means, cheese lovers, follow the original! But if you're like me and want to cut back on cheese and lower your carbon footprint, try these without cheese and use 1 percent milk instead of cream. They still turn out wonderfully — light, fluffy, flavorful and without the heaviness that cheese can add.
With or without cheese, these mini frittatas are deeeeeeelicious. They pair perfectly with sliced fruit, a bit of fresh salsa, or with a salad of microgreens. This recipe is adapted from one by Kelly Rossiter.

Prep time: 15 minutes 

Cook time: 15 minutes 

Total time: 30 minutes 

Yield: 12 mini frittatas

mini frittatas
Mini Swiss Chard, Spinach and Ricotta Frittatas


  • 8 eggs, beaten lightly
  • 1 cup ricotta cheese
  • 1/2 cup 1% cream
  • 1/4 cup grated Parmesan cheese
  • 3-4 leaves Swiss chard, de-stemmed and chopped
  • 2 heaping cups baby spinach, chopped
  • 1/2 medium onion, chopped
  • 1/4 tsp fine sea salt
  • 1/8 tsp freshly ground black pepper
Cooking Directions
  1. Preheat oven to 350 degrees Fahrenheit. Grease one 12-cup or two 6-cup muffin tins.
  2. In a large bowl add eggs, ricotta, cream and Parmesan and whisk together.
  3. In a small sautee pan, heat a drizzle of olive oil. Add the onions and saute until translucent and just beginning to brown. Add the Swiss chard, spinach, salt and pepper and stir until the greens just begin to wilt. Add the mixture to your bowl and stir to combine.
  4. Ladle the mixture into the muffin tins, filling each cup to about 2/3 to 3/4 full.
  5. Place the tins on the center rack of the oven and bake for 12-15 minutes or until the top edges are just turning golden brown. Test for doneness by jiggling the muffin tin; if the center no longer jiggles, then the eggs are set and they're done.
  6. Remove from the oven. Let the frittatas cool in the tin for about 2 minutes. Scrape around the edges of the cup to lift each frittata out and place on a wire rack. Serve immediately or at room temperature.

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