Mini Spinach Frittatas

I love making frittatas in interesting and practical ways.  These little frittatas are great because they are already separated into individual portions using a 12 cup muffin pan before baking making entertaining easy and freezing to serve up later a breeze. 

Need a more elegant frittata for a bridal or baby shower?  Check out my fancy frittata made using a bundt cake pan.

Mini Spinach Frittatas

Mini Spinach Frittatas
makes a dozen


  • 3 cloves of garlic, minced
  • 9 oz spinach, chopped
  • 8 large eggs
  • 1/4 cup of milk
  • 4 oz shredded Parmesan cheese
  • 4 oz shredded Cheddar cheese
  • 2 tablespoons olive oil
  • 1 tablespoon of Italian herbs
  • salt & pepper to taste

    1. Preheat oven to 350 degrees.
    2. Over medium heat saute the chopped spinach and garlic in olive oil until tender.  Salt & pepper to taste.
    3. In a mixing bowl whisk together the eggs and milk. Add the Italian herbs.
    4. Add the sauteed spinach to the egg mixture and then stir in the cheeses.
    5. Lightly coat a muffin pan with nonstick spray. Pour the mixture into the muffin pan and bake at 350 degrees for 20-25 minutes. Mine usually take 23 minutes. *Hint: I pour the egg mixture from the mixing bowl into a small pitcher then pour from the pitcher to the muffin pan. It gives you a more accurate pour (see photo below).
    6. Allow to cool 5-10 minutes. Use a rubber spatula to ease the sides and then transfer to your serving platter. Serve with salsa in a ramekin or dipping bowl on the side.
    7. Enjoy!

    ***Substitute any of your favorite veggies or meats into this recipe.***

    I use a small pitcher to pour the egg mixture into the muffin pan.

    Mini Spinach Frittatas made in a muffin pan.  Bake at 350 degrees for 20-25 minutes.



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