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Arugula and Radish Mini-Frittatas

Jessica Braider
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Dinner, Lunch
Servings 12

Ingredients
  

  • 3 radishes diced
  • ¼ yellow onion diced
  • 1 tablespoon extra virgin olive oil
  • 2 cups arugula roughly chopped
  • 8 large eggs
  • 1/3 cup feta crumbled
  • ¼ cup milk
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ¼-½ teaspoon black pepper

Instructions
 

  • Preheat the oven to 375 and grease or spray a muffin tin.
  • Dice your onion and radishes.
  • Heat the olive oil in a medium-sized skillet over a medium-high heat. When the oil is shimmering, but not smoking, add the onion and radishes and sauté, stirring occasionally, until the onions and radishes are starting to brown, around 5 minutes.
  • While the onions and radishes are sautéing, wash and roughly chop your arugula.
  • Crack the eggs into a large bowl and whisk until well combined. Stir in the feta, milk, basil, salt, and pepper.
  • When the onions and radishes are ready, add them to the egg mixture, along with the arugula, and mix well.
  • Divide the mixture up evenly in the muffin tin, a little less than ¼ cup per cup.
  • Bake for 20-22 minutes, or until they are slightly firm to the touch. Remove from the oven and let them cool for 5 minutes. Run a small knife around the outside of each frittata and remove gently to cool on a plate or cooling rack or serve right away.