Twenty-four frittatas; two different types; one easy recipe.

This recipe originally appeared in our Summer 2020 issue. Get the magazine here


Credit: Photography by Lucy Hewett

Recipe Summary test

40 mins
Makes 24 frittatas


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 300°. 

  • Coat two 12-cup mini muffin tins with cooking spray. 

  • In a small skillet, heat the oil over medium. Add the broccoli and season with salt. Cook until just soft, about 4 minutes. Transfer the broccoli to a plate. 

  • In a medium bowl, whisk the eggs, cream, and 1/2 tsp. salt. 

  • Fill each muffin cup halfway with the egg mixture. Divide the blue cheese and 1/4 cup scallions among half of the muffin cups. Top each with 1 raspberry. Divide the broccoli and cheddar among the remaining muffin cups. Pour the remaining egg mixture into all of the muffin cups, filling to the top. 

  • Cook, rotating every few minutes, until the eggs don’t wiggle when you shake the pan, 15 to 20 minutes. Turn the frittatas out onto a platter. Garnish with more sliced scallions.