Spinach Frittata Muffins

Spinach Frittata Muffins

Course: Breakfast


  • 4 Eggs
  • 1/4 cup Red onion finely chopped
  • 1/4 cup Fresh red pepper or jarred roasted red peppers chopped
  • 1/2 cup Spinach, swiss chard or kale chopped
  • 5 Cherry tomatoes halved
  • 1 tsp Fresh rosemary or ½ tsp dried rosemary
  • 2 tbsp Cheddar cheese grated
  • 1/2 tsp Grape seed or light olive oil
  • Salt to taste
  • Pepper to taste


  • Preheat oven to 375 ºF.
  • Crack eggs into one bowl, whisk until well combined.
  • Add the onion, peppers, spinach, tomatoes, herbs and cheese to the eggs and mix well. Season with a pinch of salt and pepper.
  • Evenly add the oil into 6 muffin cups and grease well. Or line the tray with muffin liners.
  • Pour the egg mixture into the 6 muffin cups until about ¾ of the way full. Bake for about 15 to 20 minutes or until golden on top.
  • Use a thin spatula or butter knife to gently remove the frittata muffins from the tray.


Recipe adapted from Nourish Online
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