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.