Mini Frittatas

These quick and healthy mini frittatas with Greek yogurt and spinach can be easily customized to suit your family's tastes. They make a great meal prep breakfast!

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 110kcal

Author Bintu Hardy

Ingredients

4 large eggs
3 tablespoons Greek yogurt
1-1/3 cups baby spinach chopped
2 tablespoons Parmesan grated
2 tablespoons chives chopped
Salt
1 pinch nutmeg grated
Freshly ground black pepper

Instructions

Preheat oven to 350 degrees F/ fan assisted 160 degrees C / 180 degrees C / 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 minutes till golden and cooked through.
Serve hot or cold.

Notes

Feel free to adjust the ingredients to suit your taste preferences. Experiment with different greens, cheeses, or spices to make these mini frittatas uniquely yours.

Using a silicon muffin tin makes it easier to remove the frittatas without sticking. Remember to grease both the cups and the top to ensure easy removal.

Whip up a batch in advance for a quick and healthy breakfast or snack option during busy mornings.

Nutrition