Mushroom and Arugula Mini Frittatas

These mini frittatas are great for breakfast, but they also double as easy hors d'oeuvres. Instead of arugula and mushrooms, I also make them with lightly steamed broccoli florets, chopped red repper and feta cheese.

Mushroom and Arugula Mini Frittatas


Quantity Ingredients
1 tbsp / 15 ml olive oil
1/2 cup / 125 ml thinly sliced leek, white part only (about 1 medium leek)
2 cups / 500 ml sliced cremini mushrooms
4 cloves garlic, crushed
1 cup / 250 ml tightly packed arugula
8 large eggs
1/4 tsp / 2 ml coarse seat salt
freshly ground pepper, to taste


Preheat oven to 350 degrees F (180 degrees C).

Generously grease a muffin tin for 8 frittatas.

Heat oil in a skillet over medium heat. When pan is hot, add leeks and mushrooms; sauté for 10 minutes until mushrooms begin to dry out. Add garlic and arugula; continue to sauté for another minute until arugula is wilted and garlic is fragrant. Remove from heat and set aside.

In a large mixing bowl, whisk together eggs until light and frothy, about 30 seconds. Add salt, pepper and the arugula-mushroom mixture; stir to combine.

Using a ladle, gently scoop contents into well-greased muffin tin.

Bake for 18 minutes, or until eggs are set and begin to puff up. Using a rubber spatula or knife, gently loosen the edges of thre frittatas as soon as they come out of the oven; serve immediately.

Makes 8 frittatas.

Nutrition Facts

Serving Size Per 1 mini frittata
Calories 100
Cholesterol 190
Carbohydrates 4
Sugar 0
Fiber 1
Protein 7
Fat 6
Saturated Fat 2
Trans Fat 0
Sodium 132

Source: Leslie Beck's Healthy Kitchen