Mini Turkey Frittatas

These mini turkey frittatas are delicious! They take very little time to make and slip easily into breakfast, into a lunchbox, or into a snack.

Children like them, because they are pleasant to eat. They also carry plenty of protein and vegetables.

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What you need to make these mini turkey frittatas:

Eggs — the base of the frittata, they bind every ingredient together as they cook.
Turkey, cooked and diced — the protein in this snack; it needs to be cooked before it goes in, or it would not cook through in the time the eggs take. Swap it for chicken, ham, seafood, or tofu for a vegetarian version.
Grated Cheddar — it melts for richness and flavour; can give way to a stronger cheese (blue, goat's), to mozzarella or Parmesan.
Broccoli, chopped — a green vegetable that adds texture and fibre.
Celery, diced — crunch and a fresh note.
Spring onions, chopped — for a mild, slightly sharp lift.
Parsley, chopped — a touch of fresh herbs that lightens the mixture.
Milk — it makes the egg mixture lighter and softer; can be replaced with soya milk or single cream.
Salt and pepper — to season everything.

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Why these mini turkey frittatas must be on your menu!

They freeze beautifully: Practical as can be, they keep in an airtight bag in the freezer.
Just reheat them for a few minutes in the microwave when it is time to serve.
Great for kids: They eat well with your hands and carry plenty of protein and vegetables, without tasting like it.
A whole meal tucked into a small bite.
They slip in anywhere: A rushed breakfast, a lunchbox, or an afternoon snack — they fit any moment of the day.
The grill is for colour: The last five minutes under the grill are not for cooking — the mixture is already set — but for browning the top.
Without them, the tops stay pale and soft.

Photo coming soon

Mini Turkey Frittatas

Individual frittatas of egg, turkey, Cheddar, broccoli and celery, baked in a muffin tin.

Prep 20 min

Cook 35 min

Total time 55 min

Course: Snack Cuisine: French Keyword: Mini frittatas Calories:

Ingredients

Servings: 12 mini frittatas

Instructions

Preheat the oven to 180 °C (350 °F).
Cook the turkey with the spices of your choice, then cut it into small dice.
In a bowl, whisk the eggs with the Cheddar, parsley, milk and turkey. Season with salt and pepper.
Add the celery, broccoli and spring onions.
Set 12 paper cases into a 12-hole muffin tin. Pour the egg mixture generously into each case.
Bake for 25 to 30 minutes, or until set.
Put under the grill for 5 minutes for a golden top.

Nutrition (per mini frittata)

Tips

Cook the turkey before folding it in: raw, it would not cook through in 30 minutes of egg.
Fill the cases generously; the mixture sinks a little as it cools.
Check the centre is set before going under the grill.
They freeze in an airtight bag and reheat in a few minutes in the microwave.
For a vegetarian version, replace the turkey with tofu.

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