Canada's food guide

Caprese muffin-tin frittatas

This savoury recipe is perfect for breakfast, lunch or dinner. Make a large batch and freeze them for busy days. Serve alongside fresh fruit and whole grain toast or in half a whole grain pita!

Prep time
12 min

Cook time
15 min

Servings
6

Ingredients

6 eggs
85 mL (⅓ cup) skim milk or unsweetened fortified plant-based beverages
2 mL (½ tsp) salt
2 mL (½ tsp) pepper
2 tomatoes, diced
5 mL (1 tsp) dried basil
125 mL (½ cup) grated lower fat mozzarella cheese

Directions

Preheat the oven to 200 °C (400 °F). Lightly spray or paper-line 6 muffin tins.
In a large bowl, whisk together eggs, milk, salt and pepper. Add tomatoes and basil and whisk well.
Using a 125 mL (½ cup) measuring cup, scoop batter into muffin tins until divided evenly. Add 15 mL (1 tbsp) of grated cheese on top of each frittata.
Cook frittatas in the oven for about 15 minutes. Use a digital food thermometer to check that the eggs have reached an internal temperature of 74 °C (165 °F).
Let cool for 3 to 5 minutes before removing from muffin tins.

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Tips

Use leftover vegetables you have in your fridge to help reduce food waste. Try adding sautéed spinach or kale, or finely chopped broccoli, cauliflower or onions at step 2.
If you do not have a 6-tin muffin pan, use a 12-tin pan and fill the empty tins with a small amount of water. This can help protect your pan.
Little chefs can help mix ingredients and scoop batter into muffin cups, while older kids grate cheese.
Make a double batch and refrigerate extras for 3 to 4 days or freeze for up to 2 to 3 months. Warm in the microwave when ready to eat.