Mini spinach frittatas

    30 min

    These tasty little mini spinach frittatas are a fantastic option for a make ahead breakfast when you need to grab a low carb vegetarian option on the go. Make the night before and warm in the microwave if you are short on time. Feel free to substitute frozen spinach for fresh.


    Bedfordshire, England, UK
    5 people made this

    Makes: 4 mini spinach frittatas

    • 3 eggs
    • 1 teaspoon garlic granules
    • 1/2 teaspoon ground nutmeg
    • salt and pepper, to taste
    • 300g frozen spinach, thawed
    • 1 green pepper, seeded and diced
    • 50g grated Cheddar cheese

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 175 C / Gas 3/4 and grease 4 holes in a muffin tin.
    2. In a bowl whisk together eggs, garlic granules, nutmeg, salt and pepper.
    3. Squeeze as much liquid as possible out of the spinach then chop. Add spinach and green pepper to the egg mixture and stir, until well combined. Divide the mixture evenly between the 4 prepared muffin holes.
    4. Bake for about 20 minutes in the preheated oven or until the eggs have set. Remove from the oven and serve hot or cold.


    Feel free to substitute garlic granules for a clove of fresh garlic and the frozen spinach for fresh.

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