Recipes

Spinach and Cheese Muffin Tin Frittatas

These frittatas are just as cute as they are delicious. This is a great go-to recipe when you want to make a week’s worth of breakfasts or lunches on Sunday.
Serves 12
Prep Time 20 min
Cook Time 20 min
Print Recipe

Ingredients

  • 2 cups (500 mL) fresh spinach
  • 1 cup (250 mL) low fat cottage cheese
  • ¼ cup (60 mL) grated Parmesan cheese
  • ½ cup (125 mL) shredded Cheddar cheese
  • 6 eggs
  • ¼ cup (60 mL) finely chopped fresh parsley
  • 1 tsp (5 mL) dried basil
  • 1 tsp (5 mL) dried oregano
  • ¼ tsp (1.25 mL) pepper
  • ¼ tsp (1.25 mL) hot pepper sauce
  • Salsa (optional)

Instructions

  • Step 1

    Preheat oven to 375°F (190°C).

  • Step 2

    Line 12-cup muffin pan (2-3/4 inch/7 cm) with paper baking cups or spray with cooking spray; set aside.

  • Step 3

    Stir together spinach, cottage cheese, Parmesan cheese and Cheddar cheese in medium bowl.

  • Step 4

    Whisk eggs, parsley, basil, oregano, lemon pepper and hot pepper sauce in another bowl. Stir egg mixture into spinach mixture. Spoon about 1/3 cup (75 mL) mixture into each muffin cup.

  • Step 5

    Bake in preheated 375°F (190°C) oven until knife inserted in middle of frittata comes out clean, 18 to 20 minutes.

  • Step 6

    Let stand for 5 minutes. Carefully run knife around edge of cups to loosen frittatas, if necessary. Serve warm with salsa, if desired.

Paperclip IconTips

  • For a different look, bake frittatas in scalloped tart pans (3-inch/8 cm) sprayed with vegetable spray before filling.
  • Cooked frittatas may be refrigerated for up to 3 days or frozen for 1 month. They are excellent for a lunch bag, party snacks or hors-d’œuvres.

Nutrition Facts

Per frittata serving
Calories85
Fat5 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate2 g
Fibre1 g
Sugars1 g
Protein8 g
Sodium186 mg

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