Spring Onion Frittata

Global Warming or no global warming, 65 degrees in February is A-OK with me (sorry Mr. Gore). To celebrate the fact that I did NOT have to leave the house in a snowsuit, I decided to hit up the market for some spring-like produce. Asparagus weren’t quiiiiite in, and there was no sign of spring garlic… but they had some spring onions so I went with that.

Last week I saw a frittata recipe in a Gourmet cookbook, and I decided to try one on my own. In Gourmet, they made individual zucchini frittatas with pecorino and chives. The smaller, individual frittatas cook faster, and you don’t have to worry about sharing (I’m not a good sharer when it comes to food). I figured I could make individual spring onion frittatas with the same muffin-pan method.

Start by thinly slicing your spring onion. Don’t stop slicing when you hit the green stem… keep going! The green is just as delicious as the white. Whisk in your sliced spring onion with 5 eggs, ½ cup freshly grated parmesan cheese, ¼ teaspoon of salt, and fresh ground pepper. Prepare a muffin tray by greasing each hole with olive oil, canola oil, grapeseed oil, whatever… and preheat your oven to 350⁰.

My muffin pan is made for ½-cup-sized muffins, so I was able to bake off 6 frittatas. If you’re using a muffin pan for larger, 1-cup-sized muffins, you’ll probably only have enough batter for 3 larger frittatas. Only grease the muffin holes that you’re filling. If you grease the entire tray you’ll get a lot of unwanted smoke when the pan goes in the oven.

Bake the ½-cup-sized frittatas for 6-7 minutes, until the tops are golden brown and the frittatas puff out of the pan. If you’re doing larger, 1-cup-sized frittatas, they may have to bake as long as 14 minutes until they brown and puff up. When you take them out of the oven, grate a little extra parmesan on top of each one, and serve immediately. They’d be great with a side salad! Bring on the spring.


  • 5 large eggs
  • ½ cup freshly grated Parmesan
  • 5-6 spring onions, thinly sliced
  • ¼ teaspoon of salt
  • Fresh ground pepper
  • Oil for greasing the tin

Serves 2-3

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  1. Kate Schell
    Posted February 18, 2011 at 3:52 pm | Permalink

    an adorable recipe, love this one! xo

  2. rebeccayael
    Posted February 24, 2011 at 1:21 pm | Permalink


    Just found your website when googling clementine marmalade – I’m making yours (with some added cardamom) right now! I’ll let you know how it goes.

    In the meantime, I have an abundance of leeks from my CSA box (I’m in the UK); how do you think the frittata would be with leeks in place of (or in addition to) spring onions? I assume I’d saute them in butter first. Thoughts?

  3. Jessica
    Posted February 24, 2011 at 8:27 pm | Permalink

    it’s called “CLIMATE CHANGE” now binny… duh

  4. Kristen
    Posted March 2, 2011 at 7:28 pm | Permalink

    Made 6 of them on Monday night and had 2 for dinner with some fruit and a salad…and have been snacking on them all week and having them for breakfast. What a great recipe. Thanks Binny!

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