Turkish-Style Menemen Frittata Cups

Name: Turkish-Style Menemen Frittata Cups
Prep time: 20 min
Cook time: 18 min
Yield: 12

turkish menemen frittata cups eggs tomatoes peppers breakfast individual mediterranean

Breakfast

Individual frittata cups inspired by Turkish menemen, featuring eggs scrambled with tomatoes, peppers, and spices baked in muffin tins. These portable breakfast cups bring the flavors of Istanbul to your morning routine with convenient grab-and-go format.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 18

Ingredients

10 large10 large eggs
3 medium (450g)3 medium (1 lb) ripe tomatoes, diced
1 large1 large red bell pepper, diced
1 medium1 medium green bell pepper, diced
1 medium1 medium onion, diced
3 cloves3 cloves garlic, minced
45ml3 tbsp olive oil
15ml1 tbsp tomato paste
7.5ml1 1/2 tsp sweet paprika
2.5ml1/2 tsp ground cumin
2.5ml1/2 tsp red pepper flakes
100g3.5 oz feta cheese, crumbled
30g1/2 cup fresh parsley, chopped
15g3 tbsp fresh dill, chopped
60ml1/4 cup whole milk
to tasteto taste salt
to tasteto taste black pepper
for greasingfor greasing butter for muffin tin

Instructions

Preheat oven to 180°C (350°F). Grease a 12-cup muffin tin with for greasingfor greasing butter for muffin tin.
Heat 45ml3 tbsp olive oil in a large skillet over medium heat. Add 1 medium1 medium onion and cook for 3-4 minutes until softened.
Add 1 large1 large red bell pepper and 1 medium1 medium green bell pepper. Cook for 5-6 minutes until peppers start to soften.
Add 3 cloves3 cloves garlic, 7.5ml1 1/2 tsp sweet paprika, 2.5ml1/2 tsp ground cumin, and 2.5ml1/2 tsp red pepper flakes. Cook for 30 seconds until fragrant.
Stir in 15ml1 tbsp tomato paste and cook for 1 minute. Add 3 medium (450g)3 medium (1 lb) ripe tomatoes and cook for 8-10 minutes until mixture thickens and tomatoes break down.
Season with to tasteto taste salt and to tasteto taste black pepper. Remove from heat and stir in half the 30g1/2 cup fresh parsley and 15g3 tbsp fresh dill. Cool slightly.
In a large bowl, whisk 10 large10 large eggs with 60ml1/4 cup whole milk, to tasteto taste salt, and to tasteto taste black pepper until well combined.
Divide the cooled tomato-pepper mixture among muffin cups, filling each about 1/3 full.
Pour beaten eggs over vegetable mixture, filling cups about 3/4 full. Top with 100g3.5 oz feta cheese cheese.
Bake for 15-18 minutes until eggs are set and lightly golden on top.
Cool in pan for 5 minutes before removing. Garnish with remaining 30g1/2 cup fresh parsley and 15g3 tbsp fresh dill. Serve warm or at room temperature.

Ingredients

id: eggs metric: 10 large imperial: 10 large name: eggs
id: tomatoes metric: 3 medium (450g) imperial: 3 medium (1 lb) name: ripe tomatoes, diced
id: red_pepper metric: 1 large imperial: 1 large name: red bell pepper, diced
id: green_pepper metric: 1 medium imperial: 1 medium name: green bell pepper, diced
id: onion metric: 1 medium imperial: 1 medium name: onion, diced
id: garlic metric: 3 cloves imperial: 3 cloves name: garlic, minced
id: olive_oil metric: 45ml imperial: 3 tbsp name: olive oil
id: tomato_paste metric: 15ml imperial: 1 tbsp name: tomato paste
id: paprika metric: 7.5ml imperial: 1 1/2 tsp name: sweet paprika
id: cumin metric: 2.5ml imperial: 1/2 tsp name: ground cumin
id: red_pepper_flakes metric: 2.5ml imperial: 1/2 tsp name: red pepper flakes
id: feta metric: 100g imperial: 3.5 oz name: feta cheese, crumbled
id: parsley metric: 30g imperial: 1/2 cup name: fresh parsley, chopped
id: dill metric: 15g imperial: 3 tbsp name: fresh dill, chopped
id: milk metric: 60ml imperial: 1/4 cup name: whole milk
id: salt metric: to taste imperial: to taste name: salt
id: pepper metric: to taste imperial: to taste name: black pepper
id: butter metric: for greasing imperial: for greasing name: butter for muffin tin

Instructions

Preheat oven to 180°C (350°F). Grease a 12-cup muffin tin with {butter}.
Heat {olive_oil} in a large skillet over medium heat. Add {onion} and cook for 3-4 minutes until softened.
Add {red_pepper} and {green_pepper}. Cook for 5-6 minutes until peppers start to soften.
Add {garlic}, {paprika}, {cumin}, and {red_pepper_flakes}. Cook for 30 seconds until fragrant.
Stir in {tomato_paste} and cook for 1 minute. Add {tomatoes} and cook for 8-10 minutes until mixture thickens and tomatoes break down.
Season with {salt} and {pepper}. Remove from heat and stir in half the {parsley} and {dill}. Cool slightly.
In a large bowl, whisk {eggs} with {milk}, {salt}, and {pepper} until well combined.
Divide the cooled tomato-pepper mixture among muffin cups, filling each about 1/3 full.
Pour beaten eggs over vegetable mixture, filling cups about 3/4 full. Top with {feta} cheese.
Bake for 15-18 minutes until eggs are set and lightly golden on top.
Cool in pan for 5 minutes before removing. Garnish with remaining {parsley} and {dill}. Serve warm or at room temperature.

Tips

Tomato Preparation: Use ripe, flavorful tomatoes for best results. If tomatoes are watery, cook mixture longer to evaporate excess liquid before baking.

Pepper Varieties: Traditional menemen uses green peppers, but the combination of red and green adds color and sweetness. Use whatever peppers you prefer.

Make-Ahead: These cups can be made up to 3 days ahead and stored refrigerated. Reheat in 160°C (325°F) oven for 8-10 minutes.

Portion Control: Fill muffin cups only 3/4 full to prevent overflow during baking. The eggs will puff up as they cook.

Serving Ideas: Perfect for brunch buffets, meal prep, or grab-and-go breakfasts. Serve with Turkish bread, olives, and cheese for authentic experience.

Storage: Store covered in refrigerator for up to 4 days. These are delicious cold and make great picnic food.

Spice Adjustments: Adjust red pepper flakes to taste. Traditional menemen ranges from mild to quite spicy depending on regional preferences.