Mini Spinach Frittatas
No need to waste time making breakfast in the morning- bake these mini spinach frittatas in advance and you’ll have a protein-rich meal that’s ready when you are.
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’ve 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’t 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.
Mini Spinach Frittatas
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely diced
- 1 clove garlic, minced
- 2 cups packed fresh spinach, chopped or a thawed 10-oz. box of frozen chopped spinach; squeeze dried
- 10 large eggs, organic and cage-free, if possible
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh herbs, such as parsley, thyme, rosemary or chives
- 1/2 cup crumbled feta or goat cheese, optional
- Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray.
- Heat olive oil in a medium skillet over medium-high heat. Saute onion until softened, about 3 to 5 minutes. Add garlic and saute 1 minute longer. Add spinach and stir with onion mixture for about 2 minutes and until spinach begins to wilt. Remove from heat and cool slightly.
- Meanwhile; in a large bowl, whisk eggs with salt and pepper until blended.
- If using feta, divide crumbles among the 12 muffin cups.
- Once onion mixture has cooled, whisk onion mixture and herbs into eggs. Divide among the 12 muffin cups and bake until set in center, 25 to 30 minutes.
Nutrition Facts calculated with fresh spinach, feta and using 10 eggs
Servings- 12 frittatas
Amount Per Serving (1 frittata)
Total Fat 6.6 g
Saturated Fat 2.4 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.6 g
Cholesterol 160.6 mg
Sodium 133.4 mg
Potassium 89.3 mg
Total Carbohydrate 0.8 g
Dietary Fiber 0.4 g
Sugars 0.8 g
Protein 6.4 g
Something to think about….
What’s your favorite make-ahead meal?
Have you ever tried making mini frittatas? If so, what are your favorite add-ins?