Mini spinach and feta frittatas

People, these little frittatas are a miracle in egg form.  They are SO GOOD.  You know I love a recipe when I feel the need to make it again immediately when I’m not even done eating the first batch.   I don’t normally crave anything that is not chocolate after about 10 pm, but I happened to be making these at night and promptly ate two of them on the spot.  I feel about these the way I felt about those quinoa balls – I honestly am going to have cravings for these and keep them around all the time.

I think the most delightful part of this little concoction comes from the addition of sun dried tomatoes and roasted red pepper from a jar, which is interesting since I normally like to use all fresh veggies, but they just add some fantastic texture.  However, when I made the next batch I used chopped up zucchini and mushrooms in addition to spinach and also used mozzarella cheese instead of feta and they were just as delicious in a different way.  Moral of story: you can’t really go wrong on these – add a generous serving of veggies and your favourite cheese (or no cheese at all), bake away, and get ready for the best healthy breakfast/lunch/midnight snack ever.

Mini spinach and feta frittatas (adapted from Skinnyluscious)


  • 4 eggs
  • 4 egg whites
  • 1/2 cup sun dried tomatoes, chopped
  • 1/2 cup roasted red pepper (from jar), chopped
  • 2 cups spinach
  • 1 cup reduced fat feta, crumbled
  • Salt and pepper to taste
  • Cooking spray


Preheat oven to 180 C / 350 F.  Coat one 12-hole muffin pan with cooking spray.  In a medium bowl, beat eggs, egg whites, and a bit of salt and pepper until blended. Stir in spinach, sun dried tomatoes, feta, and roasted peppers; mix well.  Spoon a bit of the mixture into each prepared muffin hole.  I just put about a spoonful in each one and then would add to it to make sure they were evenly distributed.

Bake until just set, about 18 to 22 minutes. They will puff up in the pans and obviously won’t be runny at all.  Cool in pans on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula or even a fork or knife (if little bits fall off well you’ll just have to taste them won’t you).  You can serve immediately, or refrigerate and heat them up in the microwave when you want them.  You can also even put them in the freezer and just defrost and re-heat in the microwave.  Seriously, I would make a double batch of these if I were you – they will get eaten eventually.

IMG_4932Ingredients ready to go – eggs, spinach, feta, and the sundried tomatoes and peppers

IMG_4933Mixing it all together in the bowl…

IMG_4934Cooking away

IMG_4936Finished product – as you can see there will be a bit of every ingredient in each bite

As I said earlier, these are incredibly versatile and you can put any combination you like of veggies or cheese into them. They bake in the oven so you don’t have to worry about anything burning on the stove, and they store so well.  Make them now!!! (yes, I haven’t been this enthusiastic about a recipe in a while, so take my word for it)

6 Responses to “Mini spinach and feta frittatas”
  1. skinnyluscious says:

    Merri, I really enjoyed reading your post and am honored. I am now one of your new followers. Dori

Check out what others are saying...
  1. […] original recipe calls for goat cheese but I had feta cheese leftover from making the most amazing frittatas ever and I don’t actually like plain cheese unless it’s cooked into something, so I […]

  2. […] to eat because I have been on such an eggs for breakfast every day kick after discovering those frittatas.  (I realise I can’t stop mentioning them but that is because they are that […]

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  4. […] more frequently than I currently am…check a few of these out if you want some recipe ideas: mini spinach and feta frittatas, chewy egg-free brownies, butternut squash galette (which I recently made again for a baby […]

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