Save to Pinterest Fluffy, savory mini frittatas inspired by the flavors of Chinese scallion pancakes, with plenty of fresh garlic and green onions. Perfect for breakfast, brunch, or a protein-packed snack.
I first made these garlic scallion pancake frittatas to bring a fusion twist to our weekend brunch, combining the classic flavors we love with a quick and convenient muffin tin method. The result was flavorful, portable mini frittatas that everyone devoured!
Ingredients
- Scallions (green onions): 4, thinly sliced
- Garlic: 3 cloves, minced
- Baby spinach: 1/2 cup, chopped (optional)
- Eggs: 6 large
- Whole milk or unsweetened plant milk: 1/4 cup
- Shredded cheddar or mozzarella cheese: 1/4 cup (optional)
- Soy sauce: 1 tablespoon
- Toasted sesame oil: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Salt: 1/4 teaspoon (optional, adjust to taste)
- Vegetable oil: 1 tablespoon (for sautéing)
- Cooking spray or extra oil: for greasing muffin tin
Instructions
- Preheat & Prepare:
- Preheat the oven to 375°F (190°C). Grease a 6-cup muffin tin with cooking spray or oil.
- Sauté Aromatics:
- Heat vegetable oil in a small skillet over medium heat. Add sliced scallions and minced garlic. Sauté for 1–2 minutes until fragrant, then add the spinach (if using) and cook another minute until wilted. Remove from heat and let cool slightly.
- Mix Eggs:
- In a large bowl, whisk together eggs, milk, soy sauce, sesame oil, black pepper, and salt. Stir in the cheese if using.
- Combine Mixture:
- Add the sautéed scallion mixture to the egg mixture and stir to combine.
- Fill Tin:
- Pour the mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
- Bake:
- Bake for 16–20 minutes, or until the frittatas are puffed and set in the center.
- Serve:
- Let cool for 2–3 minutes before running a knife around the edges and unmolding. Serve warm or at room temperature.
Save to Pinterest We made these frittatas for a Sunday breakfast and shared them with family. They disappeared fast! The bold garlic and scallion flavor reminded us of family dim sum mornings, but were much easier to make for a crowd.
Required Tools
6-cup muffin tin, mixing bowl, whisk, small skillet, knife and cutting board
Allergen Information
Contains eggs, soy (from soy sauce), and milk (if using cheese or dairy milk). Use tamari for gluten-free, and double-check ingredient labels when substituting.
Nutritional Information
Per frittata: 110 calories, 7g total fat, 3g carbohydrates, 8g protein.
Save to Pinterest Enjoy these garlic scallion pancake frittatas hot or at room temperature. They're as tasty the next day & perfect for meal prep!
Common Recipe Questions
- → Can I use plant-based milk instead of dairy?
Yes, unsweetened plant milk works well and keeps the texture fluffy and light.
- → Are these suitable for meal prep?
Absolutely! Make them ahead, store refrigerated for up to 3 days, then gently reheat as needed.
- → What herbs pair well with scallion frittatas?
Chives, parsley, or cilantro add fresh flavor and can be substituted for spinach or mixed in.
- → How do I make them gluten-free?
Use tamari instead of regular soy sauce to ensure the dish stays free from gluten.
- → Can I omit the cheese?
Yes, the cheese is optional and the frittatas remain moist and savory without it.
- → Can I serve them cold?
These mini frittatas taste great warm or at room temperature, making them perfect for on-the-go.