Save These Garlic Scallion Pancake Frittatas capture all the savory aromatic spirit of classic Chinese scallion pancakes and bundle it up in a light fluffy protein packed mini egg bake. They come out golden and packed with garlicky goodness perfect for a quick breakfast or anytime snack. I keep a batch in my fridge for those busy mornings or lazy brunches.
I first whipped these up on a cozy Sunday after a dim sum craving struck. Now when we have overnight guests or I need a protein boost on the go these are always a hit. Even my picky eaters beg for seconds.
Ingredients
- Scallions: thinly sliced fresh scallions give that signature oniony punch try to pick crisp bright green stalks for the best flavor
- Garlic: minced fresh garlic infuses every bite use firm bulbs that feel heavy for their size
- Baby spinach: chopped for added color and nutrition not traditional but keeps the frittatas extra moist especially if your spinach leaves look bright and perky
- Eggs: large the protein base for fluffiness always check for cracks before buying
- Whole milk or unsweetened plant milk: gives a tender bite and helps blend flavors pick a milk with a creamy texture for richness
- Shredded cheddar or mozzarella cheese: adds a gooey pull if desired sharp cheddar offers bold flavor while mozzarella is milder choose blocks and grate yourself whenever you can
- Soy sauce: for savory depth opt for a reduced sodium variety or tamari for gluten free
- Toasted sesame oil: adds that authentic nuttiness check the expiration date and look for a toasty aroma
- Black pepper: for a subtle back note freshly ground is ideal for brighter flavor
- Salt: just a touch to highlight the aromatics skip or adjust based on soy sauce saltiness or personal taste
- Vegetable oil: for sautéing neutral flavor works best choose one with a high smoke point
- Cooking spray or extra oil: for greasing muffin tin prevents sticking and helps release the frittatas cleanly
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit 190 Celsius and allow it to come up to temperature. Grease a six cup muffin tin with cooking spray or swipe oil around the cups using a pastry brush or paper towel. This prevents sticking and ensures golden edges.
- Sauté the Aromatics:
- Heat the vegetable oil in a small skillet over medium heat. When the oil shimmers add the sliced scallions and minced garlic. Cook for one to two minutes stirring gently until you catch their fragrance and they look glossy. If using baby spinach add it now and cook for about a minute until it wilts down. Transfer everything to a plate to cool slightly before mixing into the eggs.
- Whisk the Egg Base:
- Grab a large mixing bowl. Crack in the eggs then whisk until blended and slightly frothy. Add the milk soy sauce sesame oil black pepper and salt. Whisk again until the mixture turns even in color. If using cheese sprinkle it in now and fold to combine.
- Combine the Mix-Ins:
- Spoon the cooled scallion and spinach mixture into the egg base. Stir gently to combine making sure the aromatics are evenly dispersed throughout the batter. This step ensures a bite of everything in each frittata.
- Fill and Bake:
- Pour or ladle the egg mixture evenly into the prepared muffin cups filling each about three quarters full. This leaves room for puffing up in the oven. Slide the muffin tin onto the center rack.
- Bake Until Set:
- Bake for sixteen to twenty minutes or until the frittatas puff up and the centers look set. When you gently poke the middle it should spring back and not look runny.
- Cool and Unmold:
- Let the finished frittatas rest in the muffin tin for about two to three minutes. Take a thin knife and carefully run it around the edges to loosen them. Lift out each frittata and serve warm or cool to room temperature for a quick snack.
Pin it Whenever I stir in that nutty toasted sesame oil the kitchen instantly smells like my favorite dumpling spot in Chinatown. The first time my mom tasted these she said they reminded her of street food breakfasts back home. Now it is our Sunday go to when we want something both nostalgic and nourishing.
Storage Tips
Store leftover frittatas in an airtight container in the refrigerator for up to three days. For longer storage wrap individually and freeze for up to one month. Reheat in the microwave for about thirty seconds or in a toaster oven until warmed through for best texture.
Ingredient Substitutions
If you do not have scallions chives or thinly sliced leeks work beautifully. Spinach can be left out or replaced with chopped fresh herbs like cilantro or parsley. Use tamari in place of soy sauce for a gluten free version and swap cheese for a dairy free option or simply skip it altogether.
Serving Suggestions
Pair these frittatas with a side of fruit or fresh salad for a light breakfast. For a heartier meal serve alongside rice or noodles topped with chili crisp or a splash of soy sauce to enhance that classic Chinese flavor profile. They also fit perfectly into lunchboxes and picnic spreads.
Cultural and Seasonal Context
This dish blends the satisfying aroma of Chinese scallion pancakes with the ease of a Western frittata. It offers a way to experience the comfort and tradition of scallion pancakes but in a lighter format that suits busy mornings or small gatherings. In spring I love swapping spinach for seasonal baby greens or a handful of fresh herbs.
Pin it Each bite captures the essence of classic savory scallion pancake in a new form—simple to make and loved by all ages. Enjoy them freshly baked or pop leftovers into your lunchbox for weekday ease.
Frequently Asked Questions
- → Can I make these frittatas ahead of time?
Yes, you can prepare and refrigerate them for up to 3 days. Reheat gently before serving for best texture.
- → Are these suitable for a vegetarian diet?
Absolutely; all main ingredients are vegetarian-friendly. Check labels if using plant-based milk or cheese.
- → How do I ensure the frittatas come out fluffy?
Mix eggs thoroughly and avoid overbaking. Allowing ingredients to cool slightly before combining helps maintain texture.
- → Can I substitute spinach with other greens?
Yes, chives, herbs, or other leafy greens work well. Adjust quantity to avoid excess moisture in the mixture.
- → What accompaniments pair well with these frittatas?
A drizzle of chili crisp or soy sauce adds extra flavor. Fresh herbs or a side salad also complement them nicely.
- → Are these gluten-free?
Use tamari instead of regular soy sauce for a gluten-free option. Double-check all labels for allergens.