Individual Frittata’s in Puff Pastry

Vegetable Frittata in Puff Pastry

HAPPY NEW YEAR!  I hope you all had a wonderful holiday.  I took some time off from the computer this holiday season to spend time with my family.  At first it was hard to tear myself away, but then as the days passed it was actually nice to take the break.  I still didn’t clean out my closet like I’d hoped, but just chilled out. 

I cooked some incredible dishes for my family, and by the time New Years rolled around the only thing my husband wanted was a hamburger – so that’s what we had.

The temperature here in the Midwest has been like a roller coaster.  One day it was in the 20s, then jumped to the 60s.  Then yesterday we woke up to snow with temperatures expected to hit the -3 mark by Sunday.  Brrr!

We celebrated my moms 92nd birthday the day after Christmas, and my sisters birthday on New Years Eve.  It’s been nice having everyone close to home this year.

Wintertime has always meant comfort food to me with breakfast dishes that can be served all day long.

Today I’m sharing these Individual Vegetable Frittata’s in Puff Pastry.  They’re so easy to prepare and perfect for breakfast, brunch, lunch or dinner.  Plus they can be made ahead of time or prepped and completed just before serving (see tip).  I think you’ll enjoy these.  Use whole eggs or egg whites whichever you prefer – they’re sure to be a hit with everyone that tries them.

Vegetable Frittata's in Puff Pastry


  • 4 eggs or 1 cup egg whites
  • red bell pepper, diced
  • 1/4 cup fresh spinach
  • 1/4 cup shredded cheddar
  • 1 tbsp. milk or cream (I used skim milk)
  • 1/2 tsp. Lawry's Seasoned Salt
  • fresh ground pepper
  • 1 package Puff Pastry (I used 1 sheet DuFour Puff Pastry)
  • Optional: mushrooms, onions, hot sauce, whatever suits you
  • 4 ramekins or *muffin tin


Vegetable Frittata in Puff Pastry Collage

  1. Roll out puff pastry sheet and cut into 6" x 6" square or larger.  Line ramekins with puff pastry squares, leaving dough hanging over the edges. Do Not Coat Ramekins since puff pastry contains butter already!
  2. Add egg with remaining ingredients into a bowl and blend.  Carefully add approximately 1/4 cup of the egg mixture into each ramekin.
  3. Place ramekins on a preheated tray in a 350F degree oven for approximately 20-25 minutes or until egg is firm and puff pastry golden brown.
  4. Remove from oven and allow to cool for 3-5 minutes.  Run the blunt side of a knife around the inside edge to release puff pastry if needed. With a large mouth spoon scoop out the frittata and place onto a plate.
  5. Serve with fresh fruit.

*Tip: These can also be made in muffin tins.  If you're looking for perfection - line muffin tins with puff pastry, then insert another muffin tin on top and bake for approximately 10 minutes.  Remove from oven.
Place egg mixture inside and continue baking until eggs are firm, approximately 15 minutes.  If puff pastry starts to brown prior to eggs getting done, cover with foil.  Then serve.

Vegetable Frittata in Puff Pastry