Mini Frittatas in a Jar with Asparagus & Pancetta Recipe (2024)

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Springtime is hereand these Mini Frittatas in a Jar with Asparagus & Pancettarecipe are a delicious idea for your Easter brunch or Mother’s Day brunch.

Can you believe it’s just over 2 weeks until Easter? I knew it was coming, but I didn’t realize it was so soon.

I usually like to decorate about a month before any given holiday, but I’ve been so slow with Easter. David is the designated get-down-the-holiday-stuff person and he brought me in one box today so I could put a few things up. But, when I opened the box, most of the space was filled with Easter baskets. EIGHT of them. Please tell me why we have 8 Easter baskets? We have 4 kids and we put together 4 baskets each year. I can’t even remember when I bought them.

While I might not be the best at getting the holiday decorations up on time, one thing I’ve got covered is the holiday menu planning. Our Easter menu is pretty well set, and ohhhh yesss…I can’t wait! Makes me hungry just thinking about it.

While most of my cooking on Easter Sunday will be for dinner, I do have a few things planned to enjoy for brunch after the kids hunt their Easter eggs. Today I’m sharing one of them:Mini Frittatas in a Jar with Asparagus & Pancetta. I think these frittatas are so perfect for Easter brunch — not only do the ingredients say Spring, but they are baked AND served right in the jars which are so much more fun than eating something on a plate (not to mention: less to clean up). Oh, and best thing yet — the name! FRITTATA! If I had a favorite word, frittata would probably definitely be one of my top favorites.

These frittatas are made witheggs, of course, and several other delicious ingredients: asparagus, diced pancetta, parmesan cheese, and breadcrumbs.

The eggs are beaten and Parmesan cheese is added to them.

Breadcrumbs are combined in a bowl with some melted butter and pressed into the bottom of each 4 ounce canning jar. Then, egg mixture is poured in each, and finally they are topped with some of the asparagus and pancetta.

They are baked in the oven and when they are finished, you’ll have your cute, little puffy frittata! Won’t those be fun to eat on Easter morning?

Here’s the complete recipe for you to print. If you aren’t ready to make it yet, but want to save it for later, I would recommend pinning it to one of your Pinterest boards by clicking this red “Pin It” button:

Mini Frittatas in a Jar with Asparagus & Pancetta Recipe

5 Stars4 Stars3 Stars2 Stars1 Star

4.8 from 5 reviews

Author: Brandie Valenzuela
Yield: 9 jars 1x

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Description

Springtime is hereand these Mini Frittatas in a Jar with Asparagus & Pancettarecipe are a delicious idea for your Easter brunch or Mother’s Day brunch.

Ingredients

Scale

8 ounces asparagus (thin stalks)
4 ounces diced pancetta
12 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
3/4 cup shredded mozzarella cheese
1/2 cup Italian Seasoned Breadcrumbs
2 1/2 tablespoons butter (melted)

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Instructions

Spray 9 canning jars (wide mouth – 4 ounce size) with cooking spray or grease lightly with butter. Place jars, evenly spaced, on a baking sheet.
Cut tough ends off of asparagus and discard. Cut remaining stalks into approximately 1/4″ pieces. In a skillet over medium heat, cook pancetta until beginning to get crispy and completely cooked. Remove from heat and with a slotted spoon, remove pancetta to a bowl. Drain off all but 1 tablespoon of grease. Over medium heat, cook asparagus in grease over medium heat until tender-crisp, about 3 minutes.
In a large bowl, lightly beat the eggs with the salt, pepper, and milk. Whisk the cheeses into the eggs.
In a small bowl, combine breadcrumbs with butter.
Preheat oven to 375 degrees F.
Spoon about 1 tablespoon of breadcrumb mixture into the bottom of each canning jar. Gently press mixture down. If any excess breadcrumbs remain, divide remaining amount between all jars. Pour approximately 1/3 cup of egg mixture into each canning jar, directly on top of the breadcrumbs. Top egg of each canning jar with about 1 tablespoon asparagus, followed by 1 teaspoon of pancetta. Once again, if any is left after filling all cups, divide among jars.
Bake in oven for approximately 10-15 minutes, or until top is browned and a knife comes out clean when stuck in the middle of one of them.

Notes

–1 cup of shredded Italian cheese blend (that contains mozzarella and Parmesan cheese) can be substitute for the individual cheese ingredients.

–If you prefer, you can make this recipe without the breadcrumb layer. Simply skip the breadcrumb and butter ingredients/steps.

–I recommend keeping to 1/3 cup egg mixture in your jars, but you may find that you have a small amount of egg mixture leftover after filling all jars. If you wish, you may add the remaining mixture to jars, but the mixture may bubble over more.

–These frittata in a jar are intended to be consumed after cooking. Due to the egg puffing up higher than the edge of the jar, it usually won’t work to put the lid/ring back on the jar for storing in the refrigerator. If you wish to do this, you will want to use less egg and/or asparagus.

Category: Breakfast
Method: Baking
Cuisine: Italian

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I hope you enjoy my Mini Frittatas in a Jar! I’d love to hear how you like them…and if you have other ingredients you love in frittatas, leave me a comment. I can always use new ideas.

Disclosure: I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.

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Comments

Kippi says
May 17, 2019 at 4:33 am
Yum, this looks delicious. Pinned!
Happy spring, Kippi #kippiathome
Reply
Sarah @ The DIY Mommy says
May 13, 2019 at 1:30 pm
These look so pretty and delicious!
Reply
Jhuls | The Not So Creative Cook says
May 11, 2019 at 5:48 am
Ahhh! I love this idea! Such a cute and delicious breakfast to enjoy! Thanks for sharing at Fiesta Friday party!
Reply
Helen at the Lazy Gastronome says
May 8, 2019 at 2:32 pm
What a wonderful idea! Thanks for sharing at the What’s for Dinner party.
Reply
Miz Helen says
April 10, 2018 at 5:29 am
We sure enjoyed featuring your awesome post at Full Plate Thursday, and thanks so much for sharing it with us!
Come Back Soon!
Miz Helen
Reply
Teresa says
April 5, 2018 at 8:28 pm
I think your mini frittatas look delicious and I’ve featured you this week on Party in Your PJ’s! I’ve shared on all my social media. Thank you for sharing them with us!
Reply
Kerryanne says
April 5, 2018 at 2:37 am
Undoubtedly, the perfect Easter brunch meal and I hope the day was fun for all.
Thank you for linking up this yummy recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring your frittata in a jar recipe at the party at Shabby Art Boutique tomorrow night. Pinning too!
Reply
Shirley Wood says
April 4, 2018 at 4:57 am
Such a fun way to serve breakfast and scrumptious too! This post is featured at Merry Monday this week! Thanks for sharing with us, see you next week. Pinned.
Reply
Jann Olson says
April 3, 2018 at 8:00 pm
So yummy, and I love that they are baked right in the jars! Thanks for sharing with SYC.
hugs,
Jann
Reply
Teresa says
April 3, 2018 at 4:04 pm
These are not only cute as can be, but look and sound so delicious! Thank you for sharing with us on Party in Your PJ’s!
Reply
Sheri says
April 2, 2018 at 12:40 pm
Holy smokes, this looks yummy! Pinned! Thanks for sharing at the To Grandma’s House We Go DIY, Crafts, Recipes and More Link Party. Hope to see you again this week!
Reply
Angie | Fiesta Friday says
March 31, 2018 at 7:08 pm
That is such a smart idea! I’m going to borrow it for my next potluck, thanks! And thanks for sharing with Fiesta Friday Link Party. We love having you! ????
Reply
Helen at the Lazy Gastronome says
March 31, 2018 at 11:40 am
What a fun idea! Thanks for sharing at the What’s for Dinner party!
Reply
Sandra L Garth says
March 27, 2018 at 12:16 pm
This looks so good and I’d love to have one right now!
Reply
Karly says
March 26, 2017 at 2:24 pm
I love everything about these! Great idea!!! Thanks for linkin’ up with What’s Cookin’ Wednesday!
Reply
Helen at the Lazy Gastronome says
March 25, 2017 at 10:01 am
Thanks for sharing on the Whats for Dinner link up
Reply
Miz Helen says
March 24, 2017 at 2:31 pm
I love this combination for Frittatas! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday.
Come Back Soon!
Miz Helen
Reply
Melissa says
March 21, 2017 at 6:38 pm
These are adorable and look delicious! Thanks for sharing your recipe at the Family Joy Blog Link Party this week.
Reply
Kim~madeinaday says
March 21, 2017 at 5:28 pm
This looks so yummy! Thank you for sharing on Merry Monday! Have a great week! Sharing on G+.
Kim
Reply
Christine says
March 20, 2017 at 7:49 am
Those look amazing! Thanks for sharing his at the DI & DI Link Party.
Reply
Christine | Mid-Life Croissant says
March 19, 2016 at 8:32 am
Love asparagus and pancetta and have NEVER put them together!! Massive oversight that must be rectified immediately. Thanks for sharing at #SaucySaturdays.
Reply
Frugal Hausfrau says
March 15, 2016 at 10:04 pm
Do these ever look good! Thanks for sharing this with us on Throwback Thursday!
Mollie
Reply
Jess says
March 14, 2016 at 7:18 am
This looks divine, totally pinning! Have a great day 🙂 xo
Reply
Hilary says
March 12, 2016 at 9:17 pm
These are definitely one of my favorite posts from this week! Thank you so much for linking up to the Best of the Blogosphere Linky Party this week! We look forward to seeing your post this week!
Reply
Anne says
March 12, 2016 at 7:22 am
What a great idea for make ahead breakfast to use mini mason jars! I didn’t know they were oven proof.
Reply
Heidi says
March 11, 2016 at 7:31 pm
Love this idea and your frittatas look delish!
Reply
Emily @ mommysnotperfect.com says
March 11, 2016 at 10:39 am
These would look great on the table for Easter Brunch and would make it look like I spent all day making them but in reality, they’re really simple 🙂 Pinned!
Reply
Jemma says
March 10, 2016 at 4:31 am
Love this recipe! Please join us today at Thoughts Of Home On Thursday
http://www.athomewithjemma.com/2016/03/thoughts-of-home-on-thursday-5.html#.VuFkv5xsOM8
Reply
Kim says
March 7, 2016 at 3:06 pm
I love these!!! I love frittatas but never thought to make them in a jar! How fun for a picnic! Thank for sharing!
Reply
Carlee says
March 7, 2016 at 6:36 am
What a fun idea! I wish I had a ton of those little canning jars so I could do these for my Easter open house!
Reply
Jill says
June 20, 2014 at 12:05 pm
I made these and they turned out wonderful! They make a stunning presentation. I made them in my ramekins instead of the jars. Just bought the ingredients to make them for my daughter and family who are coming to visit for the weekend. This is a new favorite and works for breakfast/brunch/lunch or dinner! Thanks for sharing!
Reply
- Shannon says
  June 30, 2017 at 9:53 am
  I want to serve them this way for a bridal shower, but I don’t want to remove them from the ramekin but I’m afraid they would be too hot for guests to hold.. did you leave them in the ramekin when serving?
  Reply
Amanda Fraijo-Tobin (@FraijoManda) says
April 10, 2014 at 5:04 pm
These are SOOO cute! Love frittatas.
Reply
Arjun says
April 7, 2014 at 10:29 am
This look delicious. I am always looking to incorporate asparagus in food. This is nice recipe with it.
Reply
Marlene @Nosh My Way says
April 5, 2014 at 9:02 am
Ohm goodness. They are so adorable. I hope you don’t mind that I shared them on Sulia. These would be a perfect recipe for any brunch potluck. I can’t wait to give them a try..
Reply
- brandie says
  April 7, 2014 at 10:34 am
  I don’t mind at all…thank you so much, Marlene!
  Reply
  - Anita says
    January 10, 2016 at 12:26 pm
    do you think it would work with out he bread crumbs??
    Reply
  - Laura says
    July 4, 2017 at 12:06 pm
    Can I prep these the night before and then place the in the oven the next morning? thanks…
    Reply

Mini Frittatas in a Jar with Asparagus & Pancetta Recipe (2024)

FAQs

When making a frittata, which ingredient should be pre-cooked prior to adding it to the egg mixture? ›

Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.

What's the difference between a frittata and a quiche? ›

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

Find Out More ›

What kind of pan is best for frittata? ›

Use a cast-iron skillet.

The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.

View Details ›

What goes well with frittata? ›

Classic sides for a frittata include a fresh green salad, fruit salad, crispy potatoes and/or some fresh bread, scones or toast. Bacon, ham or sausage are also popular side dishes. In Italy and Spain, frittata is often cooled to room temperature and served as a snack or antipasti.

Find Out More ›

What is the best cheese for frittata? ›

Crumbled Feta Cheese: I love the creamy, salty tang of feta, but a shredded hard Italian cheese, such as parmigiano reggiano or pecorino romano, would also be delicious in this Mediterranean-inspired frittata.

Read On ›

How do you keep frittata fluffy? ›

Tips for Fluffy Eggs

Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.

See Details ›

What's healthier frittata or omelette? ›

But unlike omelets, egg frittatas can serve a family fast. And unlike most egg recipes, a four-serving frittata cooks all at once without any flipping or fuss. Plus, since there's no crust (like quiches), it makes it a healthier breakfast option.

Learn More Now ›

How do you know if a frittata is done? ›

Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.

Show Me More ›

What's the difference between a frittata and a Strada? ›

A frittata is similar to a quiche without the crust, and is often described as a thick omelette packed with ingredients like vegetables, cheese or ham. A strata is a breakfast casserole made with eggs and bread and is often described as an easy-to-make, savoury bread pudding.

Tell Me More ›

How do you make frittata not watery? ›

If the eggs are set, pull the frittata from the oven and let it stand 5 minutes before slicing. If you notice the frittata is still too wet or runny in the center, bake for a few more minutes watching carefully.

Explore More ›

Can you make a frittata in a stainless steel pan? ›

But don't worry if you don't have one; a stainless-steel skillet can do the job perfectly; just make sure it's non-stick and oven-safe (very important).

Keep Reading ›

Do you add milk to frittata? ›

Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy. It can be cream, whole milk, sour cream, yogurt, crème fraîche, even cottage cheese.

How many days will frittata keep? ›

When you refrigerate cooked eggs, they'll stay good to eat for three to four days, so you can easily make a frittata (or two) during Sunday meal prep, slice and pack it up, and enjoy it for breakfast, lunch, or dinner almost all week long. In fact, frittatas are so foolproof, you don't even need a recipe to make one.

Can you eat leftover frittata cold? ›

Yes, you can eat frittata cold. Frittata is a versatile dish and can be enjoyed both hot and cold, depending on your preference. It's often served at room temperature or chilled, making it a convenient option for picnics or as a make-ahead meal.

When filling an omelet with ingredients that contain a high water content, they should be cooked first to remove the excess water. a true b false? ›

If you plan to fill your omelet with ingredients that contain high water content, such as zucchini, peppers, or mushrooms, make sure to cook them in advance to remove the excess moisture. Other items, such as ham or shrimp can be added cold or warmed in a pan in advance.

When finishing a frittata in the oven, it should be placed on the __________ rack.? ›

When finishing a frittata in the oven, it should be placed on the middle rack. Placing it on the middle rack ensures even heat distribution and prevents the top or bottom from getting overcooked or undercooked. The middle rack allows the frittata to cook through evenly and achieve a nice, golden finish.

When building a frittata, what is a good ratio of filling to eggs? ›

The Frittata Ratio to Memorize

So how do you make a great frittata every time without always using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat.

Keep Reading ›

Why should meats be fully cooked before incorporating into egg dishes such as a quiche or omelet? ›

Why should meats be fully cooked before incorporating them into egg dishes, such as omelets and quiche? To ensure the meat is completely cooked when the omelet or quiche is done.

Mini Frittatas in a Jar with Asparagus & Pancetta Recipe (2024)

Description

Ingredients

Instructions

Notes

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Comments

FAQs

When making a frittata, which ingredient should be pre-cooked prior to adding it to the egg mixture? ›

Can you make a frittata in a stainless steel pan? ›

Did you make this recipe?
Pleasegive it a star rating below!