Mini Okra Frittata Cups

A few weekends ago I went to the farmer’s market with a friend, and stumbled upon a booth selling big baskets of okra. I have only had okra once in my life.  Up until this summer I could not draw you a picture of okra to save my life, and I definitely did not know how to cook it. I do love a good challenge though, so I left the farmer’s market with two peppers, one squash, and one big basket of okra.  That evening I made a light summer vegetable pasta with spices and fresh farmer’s market produce- it was delicious! I clearly underestimated how much okra was in that little basket though, because after dinner for two, I still had half the basket left.  Thus, these little okra frittata cups came into being.

This recipe was a weekday concoction that turned out much better than I thought it would. I admit, these frittata cups kind of look like little brains in this picture, however that is because I took the picture several hours after having cooked them, and they had fallen some. If you serve these okra cups immediately after cooking they will be puffed up, more like a muffin top. Do not let that discourage you though, they are delicious either way- puffed up or not.  Perfect for appetizers or as a healthy protein kick with your lunch or dinner, you have no reason not to try them. Enjoy!


  • 6 eggs
  • ½ cup skim milk
  • ¼ teaspoon back pepper
  • Several dashes of salt (as desired)
  • ½ cup seasoned bread crumbs
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried Oregano
  • 1/3 cup shredded cheese- I did about ¼ cup parmesan and a handful of Cheddar
  • 1 Tablespoon vegetable oil
  • 1 cup sliced okra


  1. Preheat the oven to 375 degrees and very thoroughly spray 2 mini muffin tins with nonstick spray.
  2. In a large pan, heat one-tablespoon oil on medium high heat, and sauté the sliced okra for five to ten minutes, depending on how crisp you like your okra.
  3. In a large bowl whisk together the eggs, milk, breadcrumbs and spices.
  4. Rinse the okra, remove the ends, and chop into thin coins.
  5. Stir the cheese and okra slices into the egg mixture, and ladle into the mini muffin cups. (You can fill each cup almost to the top!)
  6. Bake for 8- 10 minutes, or until the egg mixture puffs up in the center and the egg has set.
  7. Using a butter knife, loosen the frittatas from the muffin cups. Best when served immediately.

 Notes and Tips!: 

  • Store in a covered container in the refrigerator for up to a week. Microwave for a few seconds to heat all the way through and enjoy!
  • Suggestion- try adding crumbled vegetarian “sausage” to the mix. “Sausage” usually bakes really well with eggs and provides great flavor and protein!
  • Adapted from: Food network mini frittatas
  • If you like this recipe, you may also like my Red Pepper Quiche Cups!

5 thoughts on “Mini Okra Frittata Cups

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