Carrot-Basil Mini Frittatas


I’m on a breakfast kick, and mini frittatas are my favorite outcome from this morning-food extravaganza. They solve the problem of how to serve eggs to a group—bake them all at once! Also, the mini size is so darn cute.

These are easy to make; the only difficulty is in removing them from the pan. Use cooking spray, even if your muffin pan is nonstick. Allow the frittatas to cool for a few minutes after cooking, and use a rubber spatula to pop them out. If you leave them in the pan too long, they’ll be difficult to remove. Try running a toothpick around the edge of each frittata before prying them loose with the spatula.

Basil and piquillo peppers are the stars of this dish. That makes the flavors a bit Italian, but you could serve these alongside anything at a brunch. None of your dining partners will guess that these are low in fat, with only two egg yolks in the entire batch!


  • 1/2 tsp olive oil
  • 3/4 cup shredded carrot
  • 2 whole eggs
  • 8 egg whites
  • 1/2 cup low-fat milk
  • 1/4 tsp salt
  • 1/4 tsp onion powder
  • 3 tbsp parmesan cheese
  • 2 pieces piquillo or roasted red pepper (2 tbsp chopped)
  • 2 tbsp chopped fresh parsley
  • 3 tbsp chopped fresh basil



  1. Preheat the oven to 350 degrees. Grease a standard-sized muffin pan with cooking spray.
  2. Heat the olive oil over medium in a nonstick skillet. Add the carrots and cook for about 7 minutes until softened.
  3. Rinse the piquillo peppers under cool water and dry very well. Chop and set aside.
  4. In a medium bowl, beat the eggs, milk, salt, and onion powder until very well blended. Add cheese, peppers, parsley, basil, and carrots; mix well. Spoon or pour evenly into the muffin cups. Each cup should be about two-thirds full.
  5. Bake until just set, 20 to 22 minutes. The tops will not be browned, but the edges will be when you take the frittatas out of the pan. Cool for 5 minutes before removing from the pan with a rubber spatula.
  6. Cover and refrigerate any leftovers. Reheat in the microwave for about 60 seconds.


Makes 12 mini frittatas; serves 4 to 6. Adapted from


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