Frittatas a la Mary Pat

12 muffin frittatas (6 if using jumbo muffin pan)

Breakfast never tasted so good! Pantala lover, Mary Pat, made these amazingly delicious frittatas for a neighborhood brunch and shared the recipe with us. Make them ahead of time, heat them up while your coffee is brewing and then dollop a spoonful of Pantala’s Greek-Inspired Tapenade on top. Your day will be off to a mighty start!


  • 6 eggs

  • 1 tablespoon olive oil

  • 1/4 cup bell pepper, chopped

  • 2 tablespoons red onion, shopped

  • 1/2 cup mushrooms, chopped

  • 1/2 cup broccoli or asparagus, finely chopped

  • 1 jar Pantala's Santorini or Mykonos, Greek-Inspired Tapenade

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • Cooking spray (optional)


  • Step 1:

    Preheat oven to 350 degrees F (175 degrees C). Spray a 12-cup (or 6-cup jumbo) muffin tin with cooking spray or line cups with paper liners.

  • Step 2:

    Cook vegetables on stove top with olive oil until soft - 5 to 10 minutes. Substitute any vegetables that you prefer.

  • Step 3:

    Whisk eggs, salt, and black pepper together in a bowl. Stir cooked vegetables and cheese into egg mixture; spoon about 1/4 cup of mixture into each muffin cup (1/2 cup if using jumbo muffin tin).

  • Step 4:

    Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes. (Longer for jumbo muffin tin.)

  • Step 5:

    Top with a generous dollop of zesty Pantala's Greek-Inspired Tapenade and enjoy!

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