Mini Frittatas with Spinach and Red Pepper
Posted: 09/25/2013
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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 frustrating 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.
About these mini frittatas
These mini frittatas are so flavorful, so fun and so easy to make! Even my daughter who hates scrambled eggs eats these fun egg cups. She loves spinach lately, so maybe that is a factor.
I can’t wait to use this recipe for a fun brunch or maybe even for breakfast tomorrow. I use half egg whites to lighten these up a bit and add a great fluffy texture.
They have so much flavor from the vegetables and a little sharp cheddar. If cheddar isn’t your thing (umm…we need to talk)…you could substitute 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. I like these sausage and broccoli mini frittatas. You could even do a few different flavors in one muffin tray to satisfy any picky eaters in your family.
Mini frittatas make a great meal-on-the-go. Make a bunch of them to last all week. No more drive thru breakfasts–these are so much better. Use the money you save to buy a really nice dinner out sometime. Consider it my treat!
Craving more frittatas?
Try these on for size (no pun intended):
- Turkey Sausage and Broccoli Egg White Frittata Muffins
- Asparagus and Leek Frittata
- Egg White Frittata with Spinach and Green Chiles
- White Pizza Frittata
- Egg Muffins with Sausage and Broccoli (similar to a frittata)
- Cheeseburger Frittata from She Wears Many Hats
- Asparagus Frittata from Simply Recipes
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
mini frittatas
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
Instructions
- Preheat oven to 375°F. Grease or spray a tin for 12 muffins.
- In a medium frying pan, heat the oil over medium high heat. When hot, add 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.
Nutrition Information
Serving: 2mini frittatas, Calories: 199kcal, Carbohydrates: 6g, Protein: 16g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Cholesterol: 149mg, Sodium: 364mg, Fiber: 2g, Sugar: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Changes I would make: None are necessary, but like I mentioned, it would be fun to play with different flavors.
Difficulty: Easy!
Christy Latham says
This recipe is very good. I doubled it and added mushrooms. I cooked them for 20 minutes, but next time I will cook them for 25. When I heated them up, I heated them for a minute so they could cook a little longer.
Rachel Gurk says
Glad you enjoyed them!
Kaylyn says
Looks so delicious! I’d like to sub whole eggs for egg whites- Is that possibility? Could I maybe use 6 eggs? Thanks for the help
Rachel Gurk says
That should work!
Bailey says
Great recipe that’s easy to adjust. I added 1/3rd of a cup of chopped mushrooms for some extra nutrition and it compliments the dish well.
Rachel Gurk says
Love that addition! Thanks for leaving a comment!
Echo says
If stored in fridge do you know how long it would hold for? Couple of days?
Rachel Gurk says
3-4 days in an airtight container in the fridge should be fine! Hope you love them!
Lauren says
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!
Rachel Gurk says
Love the addition of a sliced tomato, so smart and tasty! Thanks for taking the time to leave a comment!
Elisabeth says
Thanks was wondering if I could use frozen spinach… how much did you use not to make it to much spinach flavor?
Mtnbikedi says
Very easy to make and the whole family liked them. I did add a couple more eggs to it and it still turned out!
Rachel Gurk says
So glad to hear that! Thanks for taking the time to come back and leave a comment!
Lisa Huff says
OMG this sounds awesome!
Sandie says
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”
Rachel Gurk says
Regular size muffins! Thanks for asking!
Alma Sample says
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.
Rachel Gurk says
So glad you liked it!
krishna says
i like your recipe very much its very tasty and also mouth watering
marann says
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?
Rachel Gurk says
4 eggs + 4 egg whites
Cynthia says
Can these be made in advance for a brunch and if so, how do you reheat?
Rachel Gurk says
They should be fine made a day in advance. I’d reheat briefly in the oven on a baking sheet, just until warm.
mom says
Love this idea! It would be great for a special brunch, varying the vegetables and cheese.
Esther says
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! :)
Rachel Gurk says
I think that would be fantastic!
Samantha says
How do you suggest on freezing and thawing?
Rachel Gurk says
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. :)