These mini frittatas combine lightly spiced mushrooms, tender asparagus and crumbly goat’s cheese. With no pastry crust and a nutrient-packed filling, they’re perfect for picnics, buffets, a light meal or a quick snack.
I developed these mini frittatas for a “Small Plates for Sunny Days” recipe challenge: wholesome, portable and still delicious. They’re compact, easy to transport in a picnic basket or lunchbox, and equally welcome on a breakfast or brunch plate at home.
What ingredients do you need to make these mini frittatas?
Simple, everyday ingredients make these mini frittatas straightforward to prepare. The key ingredients include mushrooms, fresh asparagus and goat’s cheese, complemented by a handful of pantry spices and eggs. Below is a concise ingredient list to guide you.
- 500 g mushrooms, sliced (large field mushrooms or supermarket varieties)
- 2 garlic cloves, crushed
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 8 spears of asparagus, parboiled for about one minute
- 6 eggs, beaten
- 100 ml milk (semi-skimmed, whole or skimmed depending on preference)
- 80 g goat’s cheese, crumbled (cheddar or feta can be used as alternatives)
- 1 tablespoon chopped mint or parsley (optional, to scatter lightly when serving)
How to make mini frittatas
These mini frittatas are quick to prepare and bake. The method focuses on cooking the mushrooms until they lose their moisture, briefly blanching the asparagus and combining eggs and milk to set the filling. The steps below keep the process efficient and reliable.
- Preheat the oven to 180°C (350°F). Lightly grease a 12-hole muffin tin.
- Heat a little oil in a frying pan and gently cook the sliced mushrooms with the crushed garlic. As the mushrooms release liquid, continue cooking until the liquid evaporates and the mushrooms shrink and brown slightly.
- Stir in the ground coriander, ground cumin, paprika and black pepper. Cook for a further minute so the spices bloom and coat the mushrooms.
- Meanwhile, parboil the asparagus spears for about one minute, then drain and slice if needed to fit the muffin holes.
- Place a spoonful of the mushroom mixture into the base of each muffin compartment. Add a little crumbled goat’s cheese and top with a piece or two of asparagus. If using herbs, sprinkle a little on top.
- Beat the eggs with the milk, season lightly, and pour the mixture over each filled compartment, leaving a bit of space at the top.
- Bake for 15–20 minutes at 180°C, until the frittatas are just set and lightly golden. My batch was ready after 15 minutes, but ovens vary—check for a firm centre.
How can you adapt the recipe?
This recipe is highly adaptable. If you prefer one larger frittata, the mixture fits a 28cm frying pan: cook on the hob until the base sets and then transfer to the oven to finish. Add extra vegetables such as peas or sweetcorn for more colour and sweetness. If you want a milder flavour, omit the spices — the mushrooms, asparagus and cheese remain flavorful on their own. You can also swap goat’s cheese for cheddar or feta depending on taste and availability.
How long do these keep fresh for?
Store leftover mini frittatas in an airtight container in the refrigerator for up to three days. They are enjoyable cold, or reheat briefly in the microwave (about 20 seconds) or in a low oven until warmed through.
Can you freeze them?
Yes — these mini frittatas freeze well for up to three months. Cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe container or bag. Defrost in the refrigerator overnight and reheat in the microwave or oven. Freezing and reheating is a convenient option for meal prep or quick packed lunches.
Recipe
Mini Frittatas
Author: Corina Blum
Summary: Bite-sized frittatas with spiced mushrooms, asparagus and goat’s cheese — ideal for picnics, buffets, breakfast or brunch.
Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Servings: 12 Calories: 67 kcal (approx.)
Ingredients
- 500 g sliced mushrooms
- 2 garlic cloves, crushed
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp paprika
- ¼ tsp black pepper
- 8 asparagus spears, parboiled
- 6 eggs, beaten
- 100 ml milk
- 80 g crumbled goat’s cheese
- 1 tbsp chopped mint or parsley (optional)
Instructions
- Preheat the oven to 180°C (350°F) and grease a 12-hole muffin tin.
- Cook mushrooms and garlic in a little oil until moisture evaporates and they reduce in size. Stir in coriander, cumin, paprika and black pepper and cook for another minute.
- Place a spoonful of mushrooms into each muffin hole, divide the goat’s cheese among them and top with asparagus and herbs if using.
- Beat the eggs with the milk, then pour into each compartment until nearly full.
- Bake for 15–20 minutes or until set and lightly golden. Remove and cool slightly before serving.
Notes
Nutritional information is approximate and for guidance only. You can substitute cheeses and vegetables based on preference. For a larger frittata, use a 28cm pan and finish in the oven.
Nutrition (per mini frittata, approximate)
- Calories: 67 kcal
- Carbohydrates: 2 g
- Protein: 5 g
- Fat: 3 g
More picnic recipes
If you’re planning a picnic, try similarly portable recipes such as Chorizo Cheese Straws or Cheesy Chorizo Pastries for savoury bites that travel well.
Keep in touch
If you make these mini frittatas I’d love to hear how they turn out. Feedback from readers is always welcome. You can tag and share photos on social media using the account name @Searchingforspice.