When you want a quick bite with some protein and veggies you'll be happy you have these frittata muffins at the ready.
This muffin is great on its own or use it as a base for the frittata muffin of your dreams. You can stay with the basics here of spinach, onions, mushrooms, and feta cheese, or get a bit creative with additions like leftover stir-fry or roasted veggies. My favorite add-ons are sun-dried tomatoes or roasted cherry tomatoes. And you can sub the onions with green onions or red onions.
Instead of feta cheese, you can use goat cheese or Parmesan, or a combination of cheeses. Feta is on the salty side so if you swap it out for another cheese you may want to add a pinch or so of salt to the frittata batter before baking it.
This recipe is based on my Spinach Mushroom Frittata recipe in case you want to make the recipe in one baking pan instead of individual muffins. Or, try Crustless Mini Cheddar Quiches for another high protein snack.
Quick note: My photos show five muffins because I baked half the recipe. The full recipe makes 10 muffins.
Spinach Frittata Muffins
Ingredients
- 10 ounces spinach frozen, see recipe notes for fresh spinach
- 1 medium onion peeled and diced
- 2 tablespoons olive oil
- 1 cup mushrooms chopped
- 6 ounces feta cheese or other salty cheese
- 6 large eggs
Instructions
- Preheat your oven to 350℉.
- Add ten muffin liners to a muffin pan. I like using parchment paper liners but a non-stick or greased muffin pan with work as well.
- Heat a frying pan on medium heat and sauté the mushrooms in the olive oil for 5 to 10 minutes, or until the mushrooms release moisture and brown a bit.
- Add the onions, and cook for 5 minutes, tossing occasionally. Cook until the onions begin to turn clear.
- Add the spinach to the pan and cook for 5 minutes or until the spinach is defrosted and warm.
- Turn the heat off, cool for a minute, and then add the eggs and cheese to the mixture and blend well with a spatula or spoon.
- Pour the mixture across 10 muffin liners
- Bake for 15 minutes, or until the egg and cheese are baked into the frittata.
- Store leftovers sealed in the refrigerator for a week.
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