Mini Frittatas

Mini Frittatas
  • 6 servings
  • 0:10 Preparation
  • 0:40 Cooking
  • 0:50 Total Time


Add all
  • 2

    medium white-flesh potatoes, peeled and diced

  • 1

    small onion, diced

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 9

    large eggs

  • 1/4 cup
    (60 mL)


  • 1/2 tsp.
    (2 mL)


  • 1/2 tsp.
    (2 mL)

    ground turmeric

  • 5 oz
    (150 g)

    provolone cheese, grated

  • 1/2 cup
    (125 mL)

    corn kernels

  • 1

    sheet nori seaweed


Preheat the oven to 180°C (350°F).

Line 6 muffin tins with paper baking cups and spray the cups with cooking spray.

In a saucepan, boil the potatoes until just tender. Drain and set aside. In a skillet, sauté the diced onion and potato pieces in the olive oil without browning.

In a bowl, whisk together the eggs, milk, salt and turmeric.

Divide the onion-potato mixture equally among the muffin cups. Do the same with the provolone and corn, then add the egg mixture. Bake in the centre of the oven for 15-20 minutes or until set.

Decorate the frittatas with nori shapes, arrange on a bed of alfalfa sprouts and garnish with asparagus tips and carrot flowers.

Source: Saputo