Food & Cooking Recipes Appetizers Mini Frittatas 3.3 (279) 7 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Yield: 48 Whip up these egg gems for a satisfying hors d'oeuvre. Have your mini-muffin tins ready. Ingredients 1 medium zucchini 4 to 6 white mushrooms 1 red bell pepper 1 yellow bell pepper 16 large eggs 2 teaspoons salt ¾ teaspoon freshly ground black pepper 1 tablespoon chopped chives ½ cup finely grated Gruyere or fontina cheese Vegetable oil cooking spray Directions Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lengthwise into 1/8-inch pieces. Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside. Heat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese. Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees. Cook's Notes Chop fillings extra fine, and bake for a third as long as you normally would. Originally appeared: Martha Stewart Living, November 1996 Rate It PRINT