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Mini Frittatas

Mini Frittatas
  • Gluten Free!
Serves: 4-6 (makes 12 mini frittatas)Ready In: 35 minutes

Why We Like It

Perfect way to make breakfast ahead of time!  You can make these in a muffin pan and then you have mini frittatas to warm up for a delicious, quick, and easy breakfast on those busy mornings!  Feel free to mix it up with your favorite vegetable combinations.  These are so much better for you than all of the processed breakfast options, see our coaching tip for more on frittatas!

Preheat the oven to 350 degrees

Cook the Onions:

  • 1 Tbsp olive oil
  • 1 small white onion (finely chopped)

Add oil to a large skillet over medium high heat.  Add the onions and cook for about 3 minutes or until beginning to get tender.

Cook the Pepper:

  • 1 garlic clove (finely diced, or 1/4 tsp garlic powder)
  • 1/2 red bell pepper (chopped, or yellow or orange bell pepper)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 cups baby spinach leaves (chopped)

Add everything except spinach to the skillet and cook for another 2 minutes.  Then, add spinach, gently tossing until wilted.  This should only take about one minute.  Remove the skillet from the heat and set aside.

Prepare the Egg Mixture:

  • 8 eggs
  • 2 egg whites
  • 1/2 tsp dried thyme (or 1 tsp fresh thyme, chopped)
  • 1/8 tsp nutmeg

Add to a large bowl and use a hand mixer to beat until completely combined and the egg mixture looks foamy (with small bubbles or frothy).

Put it all together and bake:

  • 3 Tbsp sun-dried tomatoes (chopped)
  • 1/4 cup feta cheese

Add to the bowl with the egg mixture along with the spinach and onion mixture and stir to combine.  Grease a muffin pan then spoon the frittata mixture into the muffin cups so they are about 2/3 full.  Bake for 22-25 minutes or until the eggs are set and the tops of the frittatas are browned.  Allow to cool for about 5 minutes before removing from the muffin cups.

Serve and Enjoy!

Serve immediately or refrigerate and warm up individual frittatas before serving.

Nutrition Information for one serving

  • Calories: 80
  • Fat: 5 g
  • Saturated Fat: 1.5 g
  • Total Carbohydrate: 3 g
  • Cholesterol: 126 mg
  • Fiber: 1 g
  • Sugars: 1 g
  • Protein: 6 g
  • Sodium: 110 mg
(Recipe adapted from