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Mini spinach frittatas recipe

Mini spinach frittatas recipe

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  • Recipes
  • Dish type
  • Breakfast

These tasty little mini spinach frittatas are a fantastic option for a make ahead breakfast when you need to grab a low carb vegetarian option on the go. Feel free to substitute frozen spinach for fresh.

Bedfordshire, England, UK

4 people made this

IngredientsMakes: 4 mini spinach frittatas

  • 3 eggs
  • 1 teaspoon garlic granules
  • 1/2 teaspoon ground nutmeg
  • salt and pepper, to taste
  • 300g frozen spinach, thawed
  • 1 green pepper, seeded and diced
  • 50g grated Cheddar cheese

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 175 C / Gas 3/4 and grease 4 holes in a muffin tin.
  2. In a bowl whisk together eggs, garlic granules, nutmeg, salt and pepper.
  3. Squeeze as much liquid as possible out of the spinach then chop. Add spinach and green pepper to the egg mixture and stir, until well combined. Divide the mixture evenly between the 4 prepared muffin holes.
  4. Bake for about 20 minutes in the preheated oven or until the eggs have set. Remove from the oven and serve hot or cold.


Feel free to substitute garlic granules for a clove of fresh garlic and the frozen spinach for fresh.

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Make Ahead Mini Frittatas in Muffin Tins

Breakfast is served with these easy and oh-so-delicious Mini Frittatas made 3 ways, with simple ingredients, savory flavors, and healthy vegetables. Simple to make in muffin tins, these frittatas will satisfy every eater in your crowd.

These make-ahead Mini Frittatas are a favorite way to meal prep for the week. They&rsquore healthy, fresh, and easily customized to individual tastes. Plus&hellip they keep in the refrigerator all week long or the freezer for up to 2 months.

Delicious bites of low carb, high protein goodness ready for busy mornings or healthy snacks.

No time for breakfast? You will with these! Easy, on-hand, snacks or breakfast on the go.

No crust makes these mini frittatas freezer friendly.

More than time and effort, the real reason for the crustlessness of these mini frittatas is for freezeability. Especially with the compromised cooking situation, but even in the best of kitchen circumstances, I like to have a few quick, easy and wholesome breakfast options at my disposal, since store bought on-the-go options like bars and coffee shop oatmeal tend to be too sugary or low in protein or high in carbs or any combination of the three.

Starting my day with mostly protein and healthy fat makes me feel best throughout the day (and not ravenous for lunch at 10:30 – a bonus, because there’s is nothing sadder than finishing your lunch only to realize that it’s not even noon yet), so make-ahead, freezer-friendly, protein-and-packed mini frittatas it is!

Recipe Summary

  • 6 ounces frozen chopped spinach, thawed and drained
  • 1 cup ricotta cheese
  • 2 tablespoons sour cream
  • ½ cup grated Parmesan cheese
  • ½ cup shredded Cheddar cheese
  • 4 eggs
  • ¼ cup milk
  • ¼ teaspoon hot pepper sauce
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • ½ teaspoon lemon pepper
  • 2 tablespoons dried parsley
  • 3 tablespoons salsa

Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.

In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.

In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.

Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.

Mini Spinach Frittatas: The Ingredients

After whisking together 10 eggs, I added Parmesan, salt and pepper.

I added chopped spinach to the bottom of the muffin cups before pouring in the egg mixture.

Then I baked the mini spinach frittatas.

You can eat these tiny savory bites warm or at room temperature. That’s a definite requirement for any potluck dish.

Don’t save making frittatas in muffin pans just for entertaining. They are a very convenient size.

I bake spicy roasted vegetable egg cups in a regular sized muffin pan because they make such good leftovers.

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The best frittatas are simple. This delicious frittata recipe uses a summer veggie that many gardeners have in abundance—zucchini. Filling, simple to prepare and utterly delicious.

Frittatas were once my culinary nemesis.

You can add almost anything to a frittata and have a satisfying. Food wishes with chef john. Egg recipes, brunch recipes, breakfast recipes, main dish recipes. Frittatas are the perfect blend of eggs, cheese and veggies, so make this with potatoes and spinach for breakfast, brunch or any meal!


Full of tips for making it best!


Here, we're using melty mozz in our base.


The best frittatas are simple.


Frittatas were once my culinary nemesis.

Being diabetic i was afraid to eat too much for fear of the potatoes jacking up.

Easy vegetable frittata recipe that's creamy and soft in the middle, packed with vegetables and delicious!


Frittatas are the perfect blend of eggs, cheese and veggies, so make this with potatoes and spinach for breakfast, brunch or any meal!


Frittata with spring greens, parmesan and pancetta.


Mini Spinach Frittatas

Not only are these mini spinach frittatas perfect for a quick make-ahead breakfast, but they also make for a great pre or post workout snack. The last two days I&rsquove even enjoyed two of them with a salad for lunch. I love coming home from a tough workout and basically having lunch ready to go!

These mini frittatas are easily customizable. Make them your own, by adding kale instead of spinach and use your favorite fresh herb such as parsley, thyme, rosemary or chives. Another idea- is to increase the protein by adding a couple of pieces of diced bacon or lean ham. I added crumbled feta to each frittata, but Swiss or cheddar cheese would be really tasty, too. If you prefer to eat dairy-free or just want to keep the calories lower skip the cheese altogether.

I don&rsquot know why you would, but if you prefer to leave out the spinach and feta use 12 eggs, instead of 10. These are great served with bacon, toast, a salad and/or fresh fruit. They will last up to a week in the fridge. I stored mine in a large plastic baggie.

Spinach And Cheddar Mini Frittatas

Preheat oven to 375 degrees. Prepare 6 cups in a muffin tin by coating generously with cooking spray.

In a medium mixing bowl, beat the eggs with the milk and season to taste. Stir in the spinach and grated cheese.

Fill each prepared muffin cup using a 1/4 cup measure (muffin cups will be about 3/4 full).

Bake 9 to 11 minutes - just until eggs are puffy and set in the middle. To test for doneness, insert a toothpick into the center of a frittata. If it comes out dry, the frittatas are done.

Loosen the edges of the frittatas with a small rubber spatula. Transfer to plates. Serve warm.

A little nutmeg goes a long way. A small pinch gives the spinach a great flavor, but any more and you're in danger of being over-spiced.

These frittatas are best when warm, but they're almost as great at room temperature, making them a great option for picnics or a quick brunch-on-the-go.

The cheese is fairly minimal in this recipe and adds just enough flavor to make the fritatta more interesting. If you like a more cheesy fritatta, add a Tablespoon of grated cheese over the top of each frittata at the end and cook one more minute until the cheese melted.

Cute and elegant little fittatas that are flavorful and easy to make. If desired, you could also add 1/4 cup cooked and crumbled bacon or sausage with the spinach.

Mini Bacon Gruyere Spinach Frittatas

Mini Bacon Gruyere Spinach Frittatas are a delightful combination of flavors that go together perfectly. They&rsquore easily made ahead of time, making them ideal for a brunch or a quick grab and go breakfast.

Are you a breakfast person? I like breakfast foods, but I have to admit that I struggle with eating breakfast in the morning. Wild horses would have to keep me away from my morning coffee, but making breakfast alway seems like such a chore.

I just hate the idea of dirty pans and dishes first thing in the morning. There&rsquos plenty of time for that later in the day. That&rsquos why I love these mini bacon gruyere spinach frittatas. They are a perfect make ahead breakfast food.

A single recipe makes 12 cute little delicious frittatas, which will set you up for breakfast all week long. They keep well in the fridge or the freezer and heat up in the microwave in no time. Put them on a paper towel and you don&rsquot even have to dirty a plate.

But how do they taste? Pretty amazing IMO. Gruyere has such a lovely, nutty flavor and the bacon adds a nice smoky, salty flavor. It&rsquos a perfect combination.

The recipe is also easily doubled, tripled or even quadrupled. That makes these cute bites perfect for stocking up for breakfast or making ahead for a brunch.

This past weekend, my sister-in-law and I hosted a bridal shower brunch for our niece and we made a quadruple batch the day before. The day of the shower, we put all of the frittatas on sheet pans and gently heated them in a 350 degree oven. It made the day so easy and they were such a big hit.

So what are you waiting for? Make up a batch today and treat yourself to a delicious breakfast tomorrow!