Ingredients for Mini Pepperoni Frittatas
- Plum Tomatoes
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Mozzarella Cheese
- Green Onion
- 1/2 cup chopped pepperoni
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How to Make Mini Pepperoni Frittatas
- Preheat oven to 350°F (175°C).
- Seed and finely chop 3 medium tomatoes. Thinly slice the fourth medium tomato.
- Lightly butter or grease a 12-cup muffin tin.
- In a medium bowl, whisk together 6 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in 1/2 cup shredded cheddar cheese, 1/4 cup finely chopped onion, 3/4 cup chopped seeded tomatoes, and 1/2 cup chopped pepperoni.
- Evenly distribute the egg mixture into the prepared muffin cups, filling each about 2/3 full.
- Top each frittata with a slice of the remaining tomato.
- Bake for 25-30 minutes, or until the frittatas are set and lightly golden brown in the center.
- Let cool in the muffin tin for 10 minutes.
- Run a blunt knife around the edges of each frittata to loosen them.
- Gently lift the frittatas from the muffin tin and place them on a wire rack to cool completely.
- If storing, allow to cool to room temperature.
- Wrap each frittata individually in plastic wrap.
- Refrigerate for up to 3 days. Reheat in the microwave on medium power before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
3g
Fat
18g
Carbs
0g