Mini vegetables and salametti frittatas

For breakfast or lunch, or even as an entrée, these vegetable, fresh herb and pink pepper salametti mini-frittatas will disappear fast!


12 mini frittatas


20 minutes


30 minutes



  • Butter or oil to grease muffin pan
  • 30 ml (2 tbsp.) olive oil
  • 1 small yellow onion, finely chopped
  • 1 small zucchini, diced
  • ½ red pepper, diced
  • 125 ml (1/2 cup) Fantino&Mondello Pink Pepper Salametti, diced
  • 8 large eggs
  • 60 ml (1/4 cup) milk
  • 15 ml (1 tbsp.) fresh chives, chopped
  • 15 ml (1 tbsp.) fresh basil, chopped
  • Freshly ground pepper
  • 80 ml (1/3 cup) Quebec cheddar, grated


  1. Preheat oven to 180 °C (350 °F) and brush a nonstick 12-cup muffin pan with butter or oil.
  2. In a large skillet, heat olive oil over medium-high heat. Sweat the onion for 2 minutes, stirring occasionally. Add diced zucchini and red pepper. Cook 1 to 2 minutes, stirring frequently. Add diced Pink Pepper Salametti and cook 2 minutes. Season with pepper and set aside.
  3. In a bowl, beat eggs with milk. Add herbs. Season with pepper and mix well.
  4. Divide the vegetable mixture up into each cup. Pour the egg mixture on top. Garnish with grated cheddar.
  5. Bake in oven for 20 to 25 minutes or until egg mixture puffs and is set.
  6. Let cool and then use a knife to loosen the frittatas from muffin cups. Serve with a green salad.

Other recipes to discover