The name might appear a tad suspect (isn’t a frittata in a cup suspiciously similar to a quiche?), but there’s a reason for the distinction – here, cooked frittatas are slipped into flaky phyllo cups right before serving. The cups stay light and crisp and are the perfect counterpoint to the creamy mint- and feta-scented frittatas. A fruity, dry rosé makes a great pairing.
Makes: 24 mini frittatas
Prep time: 15 minutes
Cooking time: 8-11 minutes
Special equipment: mini muffin tin (24 cups), pastry brush
3 sheets phyllo dough (from 16 oz package), defrosted in the box overnight in the fridge
2 tablespoons unsalted butter, melted
- Cooking spray
- 6 eggs
- 1/4 cup milk
- 2 teaspoons finely chopped fresh mint
- 1 tablespoon thinly sliced chives, plus additional for garnish
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup coarsely chopped artichoke hearts
- 1 roasted red pepper (either made fresh or from a jar), coarsely chopped (1/4 cup chopped)
- 1/2 cup crumbled feta cheese
- Flaked sea salt for serving (optional)
- Preheat the oven to 375˚F. Spray 24 mini muffin cups with cooking spray.
- Lay one sheet of phyllo dough out on the counter (don’t worry if it cracks or breaks a bit). Cover the remaining dough with a damp towel to prevent it from drying out. Brush the sheet with half of the melted butter. Lay a second sheet directly on top and brush with the remaining butter. Lay the third sheet on top. Using a pizza cutter, cut the dough into 24 rectangles. Press each piece of dough into a muffin cup, firmly pushing against the bottoms and sides (note: push back the top overhang; this will make it easier to slip the cooked frittatas into the cups later on). Bake for 6-8 minutes, or until golden around the edges and bottom. Transfer to a baking sheet to cool. Do Ahead: The phyllo cups can be made one day in advance and stored in a covered container at room temperature.
- Wipe out the muffin tins, then spray them with more cooking spray.
- In a large bowl, whisk together the eggs, milk, mint, chives, salt and pepper. Fill the muffin cups two-thirds of the way full with the batter (tip: to make this easier, transfer the batter to a spouted measuring cup and pour it into the cups). Divide the chopped artichoke hearts, roasted red pepper and crumbled feta cheese among the cups.
- Bake for 8-11 minutes, or until puffed and just set in the middle (they will still look a tad creamy on top). Let the frittatas rest for a minute or two (they’ll deflate), then run a small knife around each one to help it dislodge from the pan (don’t worry if you muddle some of the bottoms-they’ll be covered up by the cups!). Do Ahead: The mini-frittatas can be made the day before, cooled completely, then covered and refrigerated. Bring to room temperature or reheat slightly before serving.
- Before serving, gently press the mini frittatas into the individual phyllo crusts (if the frittatas are having trouble fitting, trim them slightly). Garnish with flaked sea salt and snipped chives and serve.