Made in muffins pans, Spinach-Feta Frittatas provide a nutritious and delicious breakfast on-the-go.

Recipe by MyRecipes May 2014


Credit: Ryan Benyi; Styling: Gerri Williams for James Reps

Recipe Summary

30 mins
45 mins
15 mins
Yield: 12 frittatas (serving size: 1 frittta)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat a 12-cup nonstick muffin tin with cooking spray.

  • In a large bowl, whisk eggs with salt and pepper until blended.

  • Warm oil in a small skillet over medium-high heat. Sauté onion until softened but not browned, 3 to 5 minutes. Add spinach and sauté 1 minute longer. Remove from heat and cool slightly.

  • Whisk onion mixture into eggs. Divide among muffin cups, top each with feta and bake until set in center, 25 to 30 minutes.

  • Try it another way:

  • Ham and Swiss: Use 10 eggs. Divid 3/4 cup diced lean ham and 1/2 cup shredded Swiss cheese among cups before adding eggs. Bake as directed.

  • Fresh Herb: Whisk 12 eggs with 1/2 tsp. salt and 1/4 tsp. pepper. Sauté a small chopped onion in 3 Tbsp. olive oil until softened. Add a minced garlic clove; sauté 1 minute. Whisk into eggs with 2 Tbsp. chopped fresh herbs (chives, parsley or thyme). Divide among cups; bake as directed.


Fresh Start for Spring

Nutrition Facts

110 calories; fat 8g; saturated fat 3g; protein 7g; carbohydrates 3g; fiber 1g; cholesterol 161mg; sodium 220mg.