Mini Baked Yogurt and Spinach Frittatas are as simple as whisking eggs along with yogurt, spinach, herbs and cheese before baking them. Suitable for Gluten-Free and Keto diets.
Yogurt would definitely be something I would take to a desert island.
I absolutely adore it. I am definitely amongst the 20 percent of British consumers who eat yogurt on a daily basis. As is my youngest with the almost constant ‘more yogit mama’. We have it in everything. And I do mean everything. Pancakes, smoothies, rice, couscous, dips, on pasta, in salads, on granola and just as a plain old snack.
So I and the mini chefs are please to be taking part in the UK’s first every yogurt week. The Yogurt Council aims to celebrate all things yogurt with tons of activities, competitions as well as a free yogurt recipe book and a meal planner. Thanks to these guys we now have even more yogurt recipes to test out and we will be painting our plant pots with yogurt to create our very own shabby chic look.
I got the mini chefs to vote on which recipe they would make for yogurt week and I reckon these baked mini yogurt and spinach frittatas won because of their cuteness factor. I mean, anything baked in mini portions in MUFFIN tins has just got to be cute, right?
Mini chefs certainly think so. These are as simple as whisking eggs along with yogurt, spinach, herbs and cheese before baking them. Plus the kids have masses of fun adapting these with leftover vegetables and meat.
The good thing about these frittatas is that they are delicious eaten warm but equally scrumptious cold. So perfect for picnics, lunch boxes, breakfast and general food on the go. Feel free to prepare them in advance and reheat if you need to.
And now over to the mini chefs to present their baked mini yogurt and spinach frittatas. Can they get a big yogurt loving yummmmmmmmmmmmmmm?
Below are some other yogurt recipes you might like.
Thanks to the Yogurt Council for sending me some supermarket vouchers to create this recipe.
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Mini Baked Yogurt and Spinach Frittatas
- 4 large eggs
- 3 tbsp Greek yogurt
- 40 g chopped baby spinach
- 2 tbsp grated Parmesan
- 2 tbsp chopped chives
- A large pinch of grated nutmeg
- Freshly ground black pepper
- Pre-heat oven to fan assisted 160C / 180C / 350F / gas 4.
- Lightly oil a 6 cup silicon muffin tin (including the top).
- Whisk the eggs and yogurt together till they are well combined and the mixture is smooth. An electric whisk may be easier for kids to use for this stage.
- Add in all the other ingredients and mix well.
- Add equal amounts of the frittata mixture to each muffin cup.
- Bake in the oven for about 20 mins till golden and cooked through.
- Serve hot or cold.