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Mini frittatas


  • Preheat oven to 200°C fan forced (220°C normal).
  • Lightly oil 2 muffin trays and evenly divide the tomatoes, onion and olives between them. Then sprinkle with a little parmesan, parsley and seasonings. Even out a little, with your fingers and set aside.
  • Whisk the eggs, pour into a jug and carefully pour into the muffin pans.
  • Place each muffin tray on a baking sheet and cook in the oven for about 15-18 mins until set. Allow to cool slightly, before turning out.
  • nb. If needed, frittatas can be reheated before serving.


  • olive oil spray
  • 4 large ripe tomatoes, seeded, cored & diced
  • 1 small red onion, finely chopped
  • 12 pitted black olives, finely chopped
  • freshly grated parmesan
  • chopped fresh parsley
  • sea salt & freshly ground pepper
  • 6 large eggs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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