Mini Frittatas with Vegetables

4 servings

60 minutes

Mini frittatas with vegetables are a charming Italian dish that combines the tenderness of baked eggs with the aroma of fresh vegetables. Its roots lie in the traditions of Italian cuisine, where simplicity and sophistication come together in perfect balance. Eggplants, zucchini, and sweet peppers baked to a golden crust create a rich texture, while added mint and basil fill the dish with freshness. The creamy egg mixture enriched with nutmeg and parmesan offers a delicate, creamy flavor. These mini frittatas are perfect for a warm dinner or as a cold appetizer.

Energy value per serving

• Calories: 600.3
• Proteins: 28.2g
• Fats: 38.9g
• Carbohydrates: 34.7g

Ingredients

• Olive oil: 4 tbsp
• Shallots: 3 pc
• Garlic: 3 clove
• Finger Eggplants: 4 pc
• Zucchini: 2 pc
• Fresh red pepper: 2 pc
• Fresh mint: 2 tbsp
• Basil leaves: 20 pc
• Chicken egg: 8 pc
• Cream: 125 ml
• Nutmeg: pinch
• Grated Parmesan cheese: 25 g
• Mint leaves: 24 pc

Cooking steps

1. Preheat the oven to 200 degrees. Grease 24 small molds with butter. Heat oil in a pan and add chopped shallots and minced garlic. Sauté for 1-2 minutes on low heat until soft.

   Required ingredients:

   • Olive oil: 4 tablespoons
   • Shallots: 3 pieces
   • Garlic: 3 cloves

2. Slice the eggplants and zucchini into thin rounds, brush with oil on both sides, and place on a baking sheet. Bake for 10 minutes, then flip and roast for another 10 until golden.

   Required ingredients:

   • Finger Eggplants: 4 pieces
   • Zucchini: 2 pieces
   • Olive oil: 4 tablespoons

3. Transfer to a plate. Cut the pepper into small pieces and place skin side up on a baking sheet, then put under the grill until the skin is charred. Transfer to a plastic bag, cool, then remove the skin. Cut into strips and transfer to a bowl.

   Required ingredients:

   • Fresh red pepper: 2 pieces

4. Reduce the oven temperature to 180 degrees. Cut the eggplants and zucchini into strips and add them to the peppers. Add chopped mint and basil, season with salt, and mix well.

   Required ingredients:

   • Finger Eggplants: 4 pieces
   • Zucchini: 2 pieces
   • Fresh red pepper: 2 pieces
   • Fresh mint: 2 tablespoons
   • Basil leaves: 20 pieces
   • Nutmeg:  pinch

5. Beat the eggs with cream and nutmeg. Add parmesan and salt.

   Required ingredients:

   • Chicken egg: 8 pieces
   • Cream: 125 ml
   • Nutmeg:  pinch
   • Grated Parmesan cheese: 25 g

6. Fill the forms one third with vegetables, then pour the egg mixture on top to cover the vegetables. Place the remaining vegetables on top of the eggs and press down slightly. Pour the remaining egg mixture over it.

   Required ingredients:

   • Finger Eggplants: 4 pieces
   • Zucchini: 2 pieces
   • Fresh red pepper: 2 pieces
   • Chicken egg: 8 pieces
   • Cream: 125 ml

7. Bake for 15 minutes until golden brown. Cool for 5 minutes, then flip onto plates. Garnish with a mint leaf. Serve warm or cold.

   Required ingredients:

   • Mint leaves: 24 pieces