Mini Frittatas with Spinach and Red Pepper

These Mini Frittatas will be perfect at your next brunch or even for breakfast tomorrow. Or my personal favorite, breakfast for dinner!

Frittata. I’m not even kidding you, every time I spell this stupid word I have to look it up.

Frittata or Fritatta. They both look good, right? My WordPress spellchecker doesn’t like either one of them, so maybe we should just throw them both out. But my WordPress spellchecker also doesn’t like “buttercream” so we don’t want to go throwing things out all willy-nilly.

The funniest part is that WordPress wants to correct Fritatta (the incorrect spelling) to “irritating.”

You’re right, WordPress. It is pretty irritating.

These mini frittatas are so flavorful, so fun and so easy to make! Even my daughter who hates scrambled eggs ate these fun egg cups. She loves spinach lately, so maybe that was a factor. I can’t wait to use this recipe for a fun brunch or maybe even for breakfast tomorrow. I used half egg whites to lighten these up a bit and add a great fluffy texture. You wouldn’t even know it. They have so much flavor from the vegetables and the help of a little sharp cheddar. If cheddar isn’t your thing (umm…we need to talk)…you could substitute with other cheeses. I think feta or Parmesan would be a great twist.

You can also easily customize these based on what you have in your fridge or what vegetables you like. You could even do a few different flavors in one muffin tray to satisfy any picky eaters in your family.

Mini Frittatas with Spinach and Red Pepper

Yield: 12 mini frittatas

Total Time: 32 minutes

Prep Time: 10 minutes

Cook Time: 22 minutes

These Mini Frittatas will be perfect at your next brunch or even for breakfast tomorrow. Or my personal favorite, breakfast for dinner!

Print Recipe

Ingredients:

• 1 teaspoon olive oil
• 1/2 red bell pepper, diced small (about 1/2 cup)
• 1/2 small yellow onion, diced small (about 1/2 cup)
• about 3 cups loosely packed spinach, roughly chopped
• 4 eggs
• 4 egg whites
• 1/4 cup skim milk
• 2/3 cup shredded sharp cheddar cheese
• salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees F. Grease or spray a tin for 12 muffins.
2. In a medium frying pan, heat the oil over medium high heat. When hot, throw in peppers and onions and saute until softened, about five minutes, stirring occasionally. Add spinach and stir gently until wilted. Remove from heat.
3. Meanwhile, in a large bowl, whisk together eggs, egg whites, skim milk, cheese, salt and pepper.
4. Pour egg mixture into prepared muffin tin so that each one is about 1/2 to 2/3 full. Add sauteed vegetables evenly to each of the 12 muffins.
5. Bake for 20-25 minutes or until puffed up and golden brown. Leave in muffin tin for about 5 minutes before removing and serving.

All images and text ©Rachel Cooks.

Verdict: We all loved these and I’ll definitely be making them again.
Changes I would make: None are necessary, but like I mentioned, it would be fun to play with different flavors.
Difficulty: Easy!

Craving more Mini Frittatas? (Some full-sized ones, too!)

Turkey Sausage and Broccoli Egg White Frittata Muffins
Asparagus and Leek Frittata
Mini Frittatas with Ham and Cheese from Jeanette’s Healthy Living
Cheeseburger Frittata from She Wears Many Hat
Mini Frittatas with Bacon, Parmesan Cheese and Green Onion from Cookin’ Canuck
Red Potato and Spinach Mini Frittatas from Poor Girl Eats Well
Asparagus Frittata from Simply Recipes
Baked Mini-Frittatas with Mushrooms, Cottage Cheese and Feta from Kalyn’s Kitchen
Roasted Cauliflower Frittata from Eat, Live, Run