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Mini Spinach Frittatas

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January 18th, 2008 · Print Print

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Last week, Kalyn posted a delicious-sounding recipe for “Egg Muffins.”  Like dozens of others, I bookmarked the recipe and decided to try it.  They’re essentially mini frittatas, only baked in muffin tins instead of heated on the stovetop and in the oven.  Which makes them adorable.  Absolutely adorable.  And, frankly, I think calling them “egg muffins” is pretty cute, too.  But I got on the phone with my boyfriend last night, and had the following conversation:

Katy: I made a great recipe tonight.
Chad: Really? What is it?
Katy: Egg muffins, with spinach and parmesan.
Chad: Egg muffins?
Katy: They’re like little frittatas.
Chad: That’s gross.
Katy: No, they were delicious, I swear.
Chad: Ew.

So you can see why I’m renaming them. I think poor Chad had visualized something like a blueberry muffin with bits of omelette to replace the blueberries.  But even if I called these “vomit tasting cockroaches,” they would still be just delicious.

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Mini Spinach Frittatas

INGREDIENTS:
2 whole eggs
6 egg whites
1 tbsp olive oil
1 1/2 10-ounce packages of frozen spinach (about 15 ounces total)
2 small yellow onions, diced
3 cloves garlic, minced
1 tsp coarse sea salt
1/2 cup freshly grated parmesan cheese

DIRECTIONS:
1. Preheat oven to 375 degrees.
2. Microwave spinach for 3 minutes, or until partially thawed.
3. In a medium sized saute pan, heat olive oil, garlic and onions until fragrant and translucent.
4. Add spinach and salt and saute on medium high heat until spinach is heated through (about 5 minutes).
6. In a large bowl, beat eggs until foamy and approximately doubled in size.
7. Using butter or cooking spray, grease a muffin tin generously.  Divide spinach mixture and cheese into eight muffin molds. Fill to 3/4 full. Pour egg mixture over spinach so that each cup is nearly full.
8. Bake for 30 minutes, or until eggs are set and slightly browned on the tops.

Makes eight mini frittatas.  Only one Weight Watchers point per frittata!

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Tags: Breakfast and Brunch · food



47 responses so far ↓

  • 1 Suzana // Jan 18, 2008 at 11:13 am

    Those look beautiful, really nice to serve for a weekend brunch!

  • 2 Ann // Jan 18, 2008 at 11:56 am

    Oh yum! They look great!

    I call them baby frittatas for the same reason. (http://www.redactedrecipes.com/2007/11/the-empty-larde.html)

    :-)

  • 3 katy // Jan 18, 2008 at 12:02 pm

    Suzana — Thanks!

    Ann — So funny — I wrote “baby” and then deleted it, and wrote mini!  They totally are cute little baby frittatas. :-)

  • 4 Kalyn // Jan 18, 2008 at 12:27 pm

    Your version looks just delicious!  I’m glad you liked them, and who cares what they’re called!  I’ve been calling them egg muffins for so long, I don’t even remember how I came to give them that name.

  • 5 Brilynn // Jan 18, 2008 at 12:47 pm

    It’s funny how a name can change a person’s perspective on something so much.  Just the other day someone told me that Devil Fish is generally known as Monk Fish because no one wanted to order devil fish off a menu, but monk fish was just fine.

  • 6 Deborah // Jan 18, 2008 at 1:08 pm

    Oh – these sound delicious!

  • 7 emily // Jan 18, 2008 at 1:28 pm

    i think you should start giving all of your creations revolting sounding “nicknames.”  I do.  Anyhow, your photography in this post is fantastic.  What a fabulous hors d’oeurves.  the combinations are endless…red onion and feta? apple and cheddar?  i clearly am craving cheese right now.

  • 8 katy // Jan 18, 2008 at 2:16 pm

    Kalyn — I actually like the name egg muffins!  Either way, they are so delicious and I will definitely be making them again!

    Brilynn — It definitely can, but I don’t like monkfish either way!  But it’s funny how certain words do sound appetizing — reduction or demi-glace instead of “sauce,” you know?

    Deborah — Thanks!

    Emily – Ha!  Poor little cooking creations. And YES, so many combination possibilities with this dish — and according to Kalyn, they freeze well too, and make a great breakfast on the run!

  • 9 Sharona May // Jan 18, 2008 at 8:00 pm

    I love the mini frittatas!  What a great menu item for a brunch or baby shower.
    Thanks,
    Sharona May

  • 10 MrsPresley // Jan 18, 2008 at 8:58 pm

    LOL at vomit tasting cockroaches!!

    these look super tasty – i actually just bookmarked a recipe from cooking light for mini frittatas!

  • 11 katy // Jan 18, 2008 at 10:43 pm

    Sharona May — They would be adorable for a baby shower!  I have two good friends with newborns, too bad neither lives nearby!

    Mrs Presley — Thanks!  It definitely seems like a Cooking Light-type recipe (which is a good thing — my February issue should arrive any day)!

  • 12 MyKitchenInHalfCups // Jan 19, 2008 at 6:31 am

    Too funny isn’t it!  As Shakespeare said . . . a rose . . . Silly boy friend.
    These are totally awesome and I make them often.  I do often make spinach since I keep a big supply on hand.

  • 13 NuJoi // Jan 19, 2008 at 9:08 am

    Love these!  I bet they would freeze well too.

  • 14 katy // Jan 19, 2008 at 3:47 pm

    Tanna — Me too!  I think a little extra spinach makes everything taste better.

    NuJoi — I ate them too quickly to test whether they freeze well, but Kalyn attests that they are great in the freezer, just thaw and then stick them in the microwave to heat them up!

  • 15 Adele // Jan 19, 2008 at 4:20 pm

    Mmm. I’ve been looking for a tasty, portable breakfast, and this sounds like just the thing. I might bake a batch of these tomorrow for the rest of the week. (I’m not a cereal person, don’t like sweet muffins, and I can’t bring myself to sacrifice the extra half-hour required for eggs every morning.)

  • 16 Jitterbean Girl // Jan 19, 2008 at 11:27 pm

    Oooh, I’ve been planning a Sunday brunch party and these look perfect! What a great idea – so much better than the regular-size frittata I was planning on making!

  • 17 Helen // Jan 20, 2008 at 7:06 am

    Thank you! They look so delicious! This is the first recipe for a while that has made me say, ‘I want to make this – today!’.

  • 18 bea at La tartine gourmande // Jan 20, 2008 at 9:50 am

    Delicious!

  • 19 Stilton, Leek and Pepper Egg Muffins — Food Stories // Jan 20, 2008 at 10:57 am

    [...] Katy from Sugarlaws posted a recipe for mini spinach frittatas. The recipe originated from Kalyn’s Kitchen, where she describes them as ‘egg [...]

  • 20 katy // Jan 20, 2008 at 1:55 pm

    Adele — I’m with you on all of those (except I like dry cereal as a snack sometimes).  I’m not really a breakfast person, but these make a great breakfasty dinner too!

    Stacey — Awesome!  Let me know if you make them!

    Helen — I see that you *did* make them — excellent!  They do definitely fall, like souffles, but I think they still look cute!

    Bea — Thanks so much!

  • 21 Zenchef // Jan 20, 2008 at 10:11 pm

    Those look so cuuute!
    If you ever have leftovers you can send them my way! :-)

  • 22 JennDZ_The LeftoverQueen // Jan 21, 2008 at 9:34 am

    They look great Katy! Totally up my alley! I do love frittata – mini or large!

  • 23 Susan from Food Blogga // Jan 21, 2008 at 8:26 pm

    Ooh, I could pop a couple of these in my mouth right now. I’m so hungry and they look fabulous.

  • 24 katie // Jan 22, 2008 at 3:53 pm

    I love these little things, too – but I have always called them mini fritattas….
    I don’t think cockroach vomit would have quite the same appeal….

  • 25 bron // Jan 23, 2008 at 9:56 pm

    Mini fritattas are my youngest’s (she’s 4!) absolute favourite thing to make together, she calls them “savoury cupcakes” – yours look super Katy!

  • 26 Skrockodile (Sabra) // Jan 23, 2008 at 10:57 pm

    What a perfect little item to serve to company!

  • 27 Ley // Jan 24, 2008 at 2:30 pm

    Well, no matter what they’re called, they look DELICIOUS!

  • 28 katy // Jan 25, 2008 at 10:41 pm

    Zenchef — Thanks!  I *wish* I had leftovers — I halved the recipe and ate all four myself!

    Jenn — Thanks — me too!

    Susan — Thanks!

    Katie — Probably not, but still tasty. :-)

    Bron — Savory cupcakes is an adorable name!  Trust a four year old to get it right!

    Sabra — Thanks!

    Ley — Thanks!

  • 29 Mary // Jan 31, 2008 at 5:37 pm

    How funny! I saw those posts and made them with asparagus, goat cheese, parmesan and swiss. I told my husband about it and he replied the same way!
    (But he did eat one for breakfast this morning!)

  • 30 Heather // Mar 24, 2008 at 11:46 am

    do these freeze and what is the nutritional value

  • 31 Anonymous // Apr 20, 2008 at 10:27 pm

    where does the parmesan get included?

  • 32 katy // Apr 21, 2008 at 12:08 pm

    Anonymous — Oh my gosh, thanks!  The parmesan gets added to the spinach while it’s being sauteed!  Sorry about that!

  • 33 Anita // May 10, 2008 at 9:15 pm

    Try adding a teensy bit of nutmeg – brings out a whole new dimension of flavor.  Just a little goes a long way – like 1/4 teaspoon.

  • 34 Mini Shallot Frittatas | sugarlaws // Jul 21, 2008 at 7:40 am

    [...] Mini Spinach Frittatas [...]

  • 35 Endless Simmer - A Food Blog » Blog Archive » Mommy and Mini Me Frittata // Oct 14, 2008 at 11:31 am

    [...] set under the broiler for 2 minutes – max. This dish has been made possible in part by these two recipes, as well as the mommy and me cookbook.  SHARETHIS.addEntry({ title: “Mommy and Mini Me Frittata”, [...]

  • 36 KatInNM // Oct 24, 2008 at 11:08 am

    These sound great.  What size package of frozen spinach are you using 1 1/2 of?

  • 37 Alex // Mar 19, 2009 at 4:36 pm

    You should edit this article to mention when to add the cheese lol.

    Also, how much spinach? what’s the contents of 1 1/2 bag?

    Otherwise everything seems great! Thanks!

  • 38 ali // Jun 4, 2009 at 2:49 pm

    this is so up my alley! can you use all whites instead of 6 whites and 2 eggs?

  • 39 Sharon // Jul 14, 2009 at 5:08 am

    About the mini spinach muffins – I heard something like this at a WW meeting.  Is there a nutrition count on these little things?

  • 40 Jen // Mar 14, 2011 at 9:19 pm

    These were delightful! I used Egg Beaters instead of eggs because I’m lazy, and I used cooking spray instead of olive oil and they turned out wonderfully. I calculated the WW points and they came out to a whopping 1 each! Thank you!

  • 41 kelseywurtz's Blog» Blog Archive » tuesdizzle fo shizzle // Jun 14, 2011 at 11:58 am

    [...] Bkfst/Lunch today is: one apple before spin so I didn’t pass out, one (1/2 a serving) of the mini frittata (last one left in the fridge), choco strawberry protein drink, grapefruit, mixed greens w/ [...]

  • 42 Jen // Jul 4, 2011 at 3:13 pm

    These are delicious. This is the second time I made them and added feta cheese, dill and cumin powder. LIke mini spanakopitas! I do have some trouble getting them out of the pans though.. any suggestions? Has anyone else made these with other winning ingredients?

  • 43 Easter // Dec 14, 2011 at 9:09 am

    I’m grateful you made the post. It’s cleraed the air for me.

  • 44 gzhovfjcok // Dec 15, 2011 at 3:50 am

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  • 45 zcdjdzqttrg // Dec 16, 2011 at 1:03 pm

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  • 46 Chelsea // May 9, 2012 at 5:10 pm

    This actually made enough for two dozen frittatas for me, but I used extra onion and my spinach was 16 ounces. Anyhow, I subbed nonfat cheddar for the parmesan, which makes it totally Dukan Diet friendly! Thanks for the recipe!

  • 47 Lynn // Apr 13, 2013 at 6:56 pm

    Anyone try re-heating anyway other than a microwave?  I want to be able to reheat in toaster oven.  Don’t use microwave.  But they sound awesome and so handy for those busy mornings.

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