Mini Spinach & Feta Frittatas
An easy recipe perfect for your next breakfast or brunch! These Easy Mini Spinach & Feta Frittatas are delicious and full of simple ingredients. Made with fresh spinach, rich feta cheese, sauteed mushrooms, and fluffy eggs, these frittatas will have you wanting more!
Grab ‘N Go Breakfast
Let’s talk breakfast and brunch y’all! You can never go wrong with breakfast or brunch food. It’s so simple to make, but packed with flavors! I’m usually on the go half of the time so having something quick and easy is essential for my life!
My Mini Spinach & Feta Frittatas are perfect for any occasion or when you need something fast! They’ve become one of my favorite foods to eat for breakfast.
The feta cheese, fluffy eggs, sauteed mushrooms, and fresh spinach all mixed together were the perfect combo!
WHAT IS A FRITTATA?
A Frittata is an egg-based dish that can be made with cream or milk whisked into it or not depending on your preferences. It is very similar to a quiche and omelet when it comes to ingredients.
However, unlike a quiche, a frittata is made without a crust. The ingredients are also mixed into the egg mixture rather than folded in like an omelet. Depending on the ingredients that are added to the frittata, it will really help to sauté the harder vegetables first. This will give them time to soften.
Even though this is a veggie frittata, if you need some extra protein, make sure to always cook your meats first and hold them for when you assemble the frittata.
Making Mini Fritattas is a fast way to eat an amazing breakfast or brunch! You can grab one and take it on the go with you!
Mini Spinach & Feta Frittatas’ Ingredients
The ingredients in this recipe are very easy to find in pretty much any of your local stores. You probably have some of them in your refrigerator right now. But, let’s still walk through them to understand them.
EVOO: Extra virgin olive oil is probably one of my favorite cooking oils. It has so much flavor! I used a small amount to saute the mushrooms and the garlic. Do not get heavy-handed with this. You do not want a frittata that tastes like oil.
Garlic: Fresh minced garlic went so well with the sauteed mushrooms! It added some great flavor to the frittatas as well. If you do not have any fresh garlic on hand, a teaspoon or two of garlic powder will work just fine.
Mushrooms: I added some diced Baby Bella Mushrooms to these frittatas in place of meat. Baby Bellas are meaty and tender when cooked. I did simple small dicing to make them fit in the frittatas.
Eggs: You cannot have a frittata without eggs! The eggs are mixed with half & half to make the base for the frittata mixture. I used about 8 eggs to make 12 mini frittatas.
Half & Half: I love using half & half in my frittatas because it gives me the perfect end result. My frittatas always come out fluffy when I use half & half. Plus, I do not have to worry about using two separate ingredients to get the right consistency.
Spinach: The chopped spinach gives the frittatas some extra roughage. Plus, spinach and mushrooms are a great combo! When baked the spinach adds all of these pockets of green to the frittatas making them really eye-catching.
Feta Cheese: Feta cheese has a tangy, rich, and slightly salty flavor. It goes great with the light eggs and sauteed veggies. It also adds some creaminess to the frittatas. Make sure to crumble it beforehand or buy it pre-crumbled.
Cheddar Cheese: I added some extra shredded cheese to top off the frittatas because you can never have too much cheese! Plus, the shredded cheese stretches while the feta cheese does not; and, the cheddar cheese adds some additional color to the frittatas.
Kosher Salt & Ground Black Pepper: Since we are dealing with an egg mixture, I kept the seasoning pretty simple. Kosher Salt and Ground Black Pepper are all that you need. Eggs can get overly seasoned very fast so be mindful of how much you use since this recipe is seasoned to taste.
How to Make Mini Spinach & Feta Frittatas
Once you have gotten the ingredients situated, you can get into actually making these simple mini frittatas!
These frittatas are so simple to make and take no time at all! But, make sure that you do not add too much egg mixture to your pan. It will OVERFLOW!
The full written recipe is below, but here’s an overview.
Step 1: Always Preheat the Oven First. Preheat the oven to 350°F. Grease or spray muffin pan with non-stick cooking spray.
Step 2: Saute the Mushrooms. In a medium saute pan, heat the oil over medium-high heat. When hot, add the chopped Baby Bella Mushrooms and saute until softened and browned (about 3 - 4 minutes). Add the garlic and cook for about 1 minute. Remove from the heat and allow the mushrooms and garlic to cool.
Step 3: Whisk the Eggs and Half & Half. In a medium-sized bowl, whisk together eggs and half & half. Season with kosher salt and ground black pepper to taste.
Step 4: Layer the Ingredients into the Muffin Pan. Begin layering the frittata ingredients into the muffin pan in the following order: sauteed mushrooms, chopped spinach, and feta cheese.
Step 5: Add the Egg Mixture & Remaining Cheese. Ladle the egg mixture into the prepared muffin tin until each hole is 1/2 to 2/3 full. Fill the pan until all of the egg mixture is gone. Top each hole with the remaining shredded cheese.
Step 6: Bake the Frittatas. Bake for 15 - 20 minutes or until golden brown and fully cooked through.
Step 7: Serve & Enjoy with Breakfast Side Dishes. Remove the pan from the oven and allow the frittatas to cool for about 5 minutes. Remove the frittatas from the pan. Serve with your favorite breakfast sides and enjoy!
Can I make these Frittatas ahead of time?
Yes! You most certainly can! I suggest sauteing your mushrooms and filling your muffin pan with all of the ingredients except the egg mixture.
You can make your egg mixture separately and keep it refrigerated until needed. I also recommend covering your filled muffin pan with plastic wrap and refrigerating it until needed. When ready, fill the holes with the egg mixture and bake according to the recipe.
I’d love to hear your feedback about these Mini Spinach & Feta Frittatas! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
Easy Mini Spinach & Feta Frittatas
Ingredients
Instructions
- Preheat the oven to 350°F. Grease or spray muffin pan with non-stick cooking spray.
- In a medium saute pan, heat the oil over medium-high heat. When hot, add the chopped Baby Bella Mushrooms and saute until softened and browned (about 3 - 4 minutes). Add the garlic and cook for about 1 minute. Remove from the heat and allow the mushrooms and garlic to cool.
- In a medium-sized bowl, whisk together eggs and half & half. Season with kosher salt and ground black pepper to taste.
- Begin layering the frittata ingredients into the muffin pan in the following order: sauteed mushrooms, chopped spinach, and feta cheese.
- Ladle the egg mixture into the prepared muffin tin until each hole is 1/2 to 2/3 full. Fill the pan until all of the egg mixture is gone. Top each hole with the remaining shredded cheese.
- Bake for 15 - 20 minutes or until golden brown and fully cooked through. Remove the pan from the oven and allow the frittatas to cool for about 5 minutes. Remove the frittatas from the pan. Serve with your favorite breakfast sides and enjoy!
Nutrition Facts
Calories
108Fat (grams)
9Sat. Fat (grams)
5Carbs (grams)
4Fiber (grams)
1Net carbs
3Sugar (grams)
2Protein (grams)
5Sodium (milligrams)
204Cholesterol (grams)
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