These mini frittatas are filled with lightly spiced mushrooms, asparagus and goats cheese. The lack of crust and the healthy filling makes these small bites an ideal choice for a picnic, buffet, light meal or just a snack.
I created these mini frittatas as part of a recipe challenge to make healthy recipes that are still delicious. The theme was Small Plates for Sunny Days.
Now, these little frittatas are stuffed with asparagus, mushrooms and goats cheese and fit the theme pretty well. They're just the right size for packing into a picnic basket or packed lunch box too. And even if you're not planning a picnic or a meal on the go they make a delicious breakfast or brunch recipe to make and eat at home.
But as far as I'm concerned, a frittata is not just something to eat for breakfast or brunch.
Have you ever looked in the fridge without knowing what to make for dinner and seen a box of eggs and a few vegetables and ended up with a frittata? A frittata is a great way of adding extra vegetables to your meal too. You can fill the frittata with vegetables as well as serving a salad alongside.
They are also a great recipe to make as part of a buffet meal as they're easy to eat with your fingers and not too messy.
What ingredients do you need to make these mini frittatas?
To make these frittatas you'll need:
- Mushrooms - I love to use large field mushrooms if I can get them but any supermarket mushrooms are fine in this.
- Garlic - I prefer to use fresh crushed garlic but lazy garlic also works
- Spices: coriander, cumin, paprika and black pepper
- Milk - I use semi-skimmed but you can use whole milk or skimmed depending on what your family use.
- Goats cheese - If you're not a fan of goat's cheese you can use cheddar. Feta works really well in these too.
- Mint leaves - A little fresh mint gives these a fresh flavour but it's totally up to you whether to include it. Parsley also works well.
How can you adapt the recipe?
You can adapt this recipe in lots of ways. Firstly, you can adapt the size and instead of making individual small frittatas you can make one larger frittata. This mixture makes the right amount to fit a 28cm frying pan. I usually start by cooking it on the hob and then transfer the pan to the oven to finish cooking.
You can add a few extra vegetables if you want. I like to add a few peas and a little sweetcorn sometimes.
I like the addition of a few spices in these mini frittatas but you can omit the spices. They are still delicious.
How long do these keep fresh for?
You can store these mini asparagus frittatas in the fridge for up to three days. They are delicious cold or you can reheat them in the microwave for 20 seconds.
Can you freeze them?
Yes! You can store them in the freezer for up to three months. Defrost in the fridge overnight before eating the next day. You can defrost them in the microwave too.
More picnic recipes
If you are planning a picnic then why not try one of these recipes:
- 500 g mushrooms finely diced
- 2 garlic cloves crushed
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 8 spears of asparagus boiled for about a minute
- 6 eggs beaten
- 100 ml milk I used semi-skimmed
- 80 g goats cheese crumbled
- 1 tablespoon mint leaves chopped (optional)
- Gently cook the mushrooms and garlic in a little oil. Lots of water will come out. Cook them until it evaporates and they have reduced in size. Stir in the spices. Cook for another couple of minutes.
- Grease a twelve hole muffin tin. Put a spoonful of mushrooms in the bottom of each hole then divide the goats cheese between the quiches and top each one with a couple of pieces of asparagus. Add a few chopped herbs if using.
- Beat the eggs and milk together then pour into each compartment of the tin.
- Bake in the oven at 180C for 20 minutes.
Keep in touch
Do let me know if you make these mini frittatas. I love to get feedback from readers.
Places I'm sharing these Mini Frittatas
Simple and in Season, hosted by Feeding Boys