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
These Mini Frittatas will be perfect at your next brunch or even for breakfast tomorrow. Or my personal favorite, breakfast for dinner!
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:
- Preheat oven to 375 degrees F. Grease or spray a tin for 12 muffins.
- 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.
- Meanwhile, in a large bowl, whisk together eggs, egg whites, skim milk, cheese, salt and pepper.
- 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.
- Bake for 20-25 minutes or until puffed up and golden brown. Leave in muffin tin for about 5 minutes before removing and serving.
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
Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (
I love love love this recipe! I use frozen spinach instead of fresh, so I don’t sautee it with my onions and peppers – just thaw, rinse, and squeeze out the liquid. But my favorite part of frittatas is that you can literally use whatever you have in the fridge! I threw in some leftover hamburger meat in mine tonight, and they taste amazing. Also, I add one slice of tomato on top of each muffin…if you like tomatoes, this is amazing!
Love the addition of a sliced tomato, so smart and tasty! Thanks for taking the time to leave a comment!
Very easy to make and the whole family liked them. I did add a couple more eggs to it and it still turned out!
So glad to hear that! Thanks for taking the time to come back and leave a comment!
OMG this sounds awesome!
These look so good. I want to try them. Is this recipe for regular-sized muffins or for mini muffin size.? I’m confused by the term “mini”
Regular size muffins! Thanks for asking!
My first time making a frittata and it turned out great. I used a little too much salt, which I don’t recommend, but it was easy and flavorful.
So glad you liked it!
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i like your recipe very much its very tasty and also mouth watering
hi rachel
in your recipe mini frattias is it a total of 4eggs plus 4 egg whites I’m not sure .im confused or just 4 eggs?
4 eggs + 4 egg whites
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Can these be made in advance for a brunch and if so, how do you reheat?
They should be fine made a day in advance. I’d reheat briefly in the oven on a baking sheet, just until warm.
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Love this idea! It would be great for a special brunch, varying the vegetables and cheese.
What do you think about subbing swiss chard for the spinach? I have a bunch in my fridge from my CSA box, and I need to use it! :)
I think that would be fantastic!
How do you suggest on freezing and thawing?
I would put them out on a tray and do a quick flash freeze (1 hour or so) and then throw them all in a freezer safe zip-top bag. Reheat in the microwave. :)
These look awesome! I have made similar ones and put them in cupcake holders so they were easy to grab in the morning. I have to try your flavor combo!
I’m always confused with the spelling, too! These look delicious – and adorable!
Let’s hope there are not really any people who would say Cheddar isn’t their thing. And for the record I certainly can’t spell “frittata” either. Love these lil’ bites. My daughters would scarf them down too.
These look great…. thinking they would be so easy to make for guests…. but also for busy school days. A batch of these could send my kids and hubby off with a great breakfast! Very fun idea.
A muffin pan is brilliant for mini frittatas. Love this!
I like bite size foods and foods I can grab on the go! These are perfect. :)
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I love making little egg treats in mini muffin cups. They’re so EASY and quick and they always turn out looking so cute and actually impressive. Sometimes I make each one a different flavor combo, it makes me feel like a scientist ;)
I love spellcheck things and how they are so often wrong .Yesterday on my phone I tried to spelled “insufficient” 3 times… and every time my phone kept autocorrecting it to “unsudficient”… And that’s not even a real word…
Frittata may be hard to spell, but it’s so much fun to say! I’m kind of a word nerd, and this is one of my favorite to say (for no good reason at random times). Frittata!!
I love Brunch foods! These look so tasty good!
Lol. I have words like that. But I’d be too busy eating these to care how they’re spelled!
I’d just spell it “yum!”
I love making frittatas. I made some in muffin tins last week with frozen hashbrowns mixed in. I’ll have to try with red peppers!
I’m happy to hear I’m not the only one that has to look up the word frittata every time I spell it. I just got down worcestershire, and that took me ages. These mini egg cups look delish.
Cheddar is totally my thing – and spinach and red pepper too! Love these little guys. You’re right – they’re perfect for breakfast or brunch, or even breakfast for dinner :)
love frittatas for dinner–my spellcheck doesn’t correct it :)