Pin These garlic scallion pancake frittatas are a fresh twist on classic brunch, merging the beloved flavors of Chinese scallion pancakes with light, fluffy eggs. They pack vibrant green onions and plenty of garlic into mini baked frittatas, making them perfect for breakfast, brunch gatherings, or an easy-on-the-go snack—especially when you crave something savory but quick to prepare.
I started making these when my vegetable drawer was full of green onions and eggs were the only protein left in the fridge. They vanished before brunch was halfway through and now I make them whenever friends drop by on weekends.
Ingredients
- Scallions: sliced thin for an aromatic fresh bite and lovely color look for firm stalks with no wilting
- Garlic: minced for savory depth choose plump cloves with tight skins
- Baby spinach (optional): tender leaves add nutrition and bulk opt for crisp bright leaves
- Large eggs: the backbone of the frittata use the freshest eggs for best texture
- Whole milk or unsweetened plant milk: for creaminess and silkiness in the egg base
- Shredded cheddar or mozzarella cheese (optional): for extra richness choose quality blocks and shred yourself for best melt
- Soy sauce: for umami try low sodium or tamari for gluten free
- Toasted sesame oil: for classic scallion pancake flavor always use toasted not plain for fragrance
- Black pepper: freshly ground if possible for a peppery lift
- Salt: to balance the flavors taste before adding as cheese and soy already add saltiness
- Vegetable oil: for sautéing neutral taste and good heat tolerance
- Cooking spray or extra oil for greasing: to prevent sticking and ensure easy release
Instructions
- Prepare the Oven and Muffin Tin:
- Preheat your oven to 375 degrees Fahrenheit. Generously grease a six cup muffin tin using spray or a little vegetable oil so the frittatas pop out easily without tearing.
- Sauté Aromatics and Veggies:
- Warm vegetable oil in a small skillet over medium heat. Add scallions and garlic and patiently sauté for about two minutes until their aroma perfumes your kitchen and colors brighten. If using baby spinach scatter it in and cook until just wilted then take off the heat and let cool briefly so it will not scramble the eggs.
- Mix the Egg Base:
- In a roomy bowl whisk eggs with milk soy sauce sesame oil black pepper and a pinch of salt if using. Make sure the yolks and whites are smoothly mixed for an even bake. If you want cheesy frittatas add the shredded cheese here.
- Combine Fillings:
- Fold the cooled sautéed scallion mixture right into the egg base. Stir gently to distribute veggies and aromatics throughout without deflating the eggs.
- Fill Muffin Tin:
- Pour the egg mixture evenly into the muffin cups filling each to about three quarters full. A ladle or spouted cup works well for this and helps avoid spilling.
- Bake:
- Place the muffin tray on the middle oven rack. Bake for sixteen to twenty minutes. The frittatas are ready when puffed all the way up and the centers look set and just barely firm when you jiggle the pan.
- Cool and Release:
- Let the frittatas rest in the tin for two or three minutes to settle. Run a knife around the edges to loosen each one and lift them onto a plate. Enjoy warm or let cool to room temp.
Pin One of my favorite things about this dish is how the toasted sesame oil infuses each bite with the essence of the original scallion pancake. I remember everyone fighting over the last one at a family brunch and I always save a hidden extra for myself.
Storage Tips
Store the frittatas sealed in a container in the fridge and they stay moist for up to three days. For best results rewarm gently in the oven or microwave so they become fluffy again without drying out.
Ingredient Substitutions
If you do not have spinach feel free to swap in chopped chives or cilantro for a different herbal note. Use tamari instead of soy sauce for a gluten free option or try feta cheese for a salty twist if mozzarella or cheddar are not available.
Serving Suggestions
These are fantastic on their own but I love plating them with a drizzle of chili crisp or a splash of extra soy sauce. Pair with a green salad or tuck into a breakfast sandwich with a layer of sriracha mayo for extra flavor.
Cultural Inspiration
This recipe nods to classic Chinese scallion pancakes by using scallions soy and sesame oil, but bakes everything into petite western style frittatas for less fuss and more ease. It marries comfort food from two worlds.
Seasonal Adaptations
In spring swap spinach for tender asparagus or young peas for extra sweetness Summer frittatas are delicious with a handful of cherry tomatoes added in Try fresh chopped herbs like basil in late summer for fragrance
Success Stories
My neighbor tasted these once and immediately asked for the recipe to make for her daughter's school lunch. They have since become a monthly staple for their family picnics.
Freezer Meal Conversion
Bake as directed cool completely then freeze the frittatas in a single layer before transferring to airtight bags. Thaw overnight in the fridge and warm up for an instant breakfast.
Pin Now your savory brunch is ready to enjoy or pack up for a quick snack. These frittatas are always a crowd pleaser and vanish fast!
Recipe Q&A
- → Can I use other herbs instead of spinach?
Yes, substitute spinach with chopped chives, parsley, or your preferred fresh herbs for a flavorful variation.
- → How do I prevent sticking when baking?
Grease your muffin tin well with cooking spray or oil to ensure easy release and avoid sticking.
- → Can these frittatas be made ahead?
Absolutely! Store cooled frittatas in the refrigerator for up to 3 days. Reheat gently before serving for the best texture.
- → Is it possible to make these gluten-free?
Use gluten-free tamari instead of regular soy sauce for a gluten-free option. Always check condiment labels.
- → What cheese works best?
Mild cheddar or mozzarella complement the savory flavors, but any favorite melting cheese will work nicely.
- → How can I add extra spice?
Mix in chili flakes or serve with a drizzle of hot sauce or chili crisp for a spicy kick.