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
Ingredients
Nutrition Facts
Per frittata serving
- Calories
- 85
- Fat
- 5 g
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Sodium
- 186 mg
- Sugars
- 1 g
- Protein
- 8 g
- Fibre
- 1 g
- Carbohydrate
- 2 g
- Cholesterol
- 0 mg
- 2 cups (500 mL) fresh spinach
- 1 cup (250 mL) low fat cottage cheese
- 1/4 cup (60 mL) grated Parmesan cheese
- 1/2 cup (125 mL) shredded Cheddar cheese
- 6 eggs
- 1/4 cup (60 mL) finely chopped fresh parsley
- 1 tsp (5 mL) dried basil
- 1 tsp (5 mL) dried oregano
- 1/4 tsp (1.25 mL) pepper
- 1/4 tsp (1.25 mL) hot pepper sauce
- Salsa (optional)
Instructions
-
Preheat oven to 375°F (190°C).
-
Line 12-cup muffin pan (2-3/4 inch/7 cm) with paper baking cups or spray with cooking spray; set aside.
-
Stir together spinach, cottage cheese, Parmesan cheese and Cheddar cheese in medium bowl.
-
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.
-
Bake in preheated 375°F (190°C) oven until knife inserted in middle of frittata comes out clean, 18 to 20 minutes.
-
Let stand for 5 minutes. Carefully run knife around edge of cups to loosen frittatas, if necessary. Serve warm with salsa, if desired.
Notes
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.