Credit: Christopher Testani

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F and place ten silicone muffin cups on a large baking sheet or grease a standard muffin tin. Whisk 8 large eggs with 1/4 tsp. each kosher salt and pepper in a large bowl. Add 1 cup frozen peas, thawed, and 1/2 cup coarsely grated cheddar. Divide mixture (about 1/4 cup each) among muffin cups. Bake until puffed and the eggs are set, 22 to 25 minutes. They will deflate as they cool. Once baked, the frittatas can be frozen on a baking sheet before being transferred to a freezer-safe container for up to 3 months. For lunch the next day, pack a frozen or chilled frittata in an airtight container and refrigerate overnight.


Make a Frittata Turtle!

Turn the frittata upside down. Then use a pitted olive for the head and add legs created from (yes!) a cornichon sliced into 4 pieces.


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Nutrition Facts

92 calories; fat 6g; saturated fat 2g; carbohydrates 2g; insoluble fiber 1g; sugars 1g; protein 7g; sodium 154mg; calcium 66mg; iron 1mg.