Mini Frittatas with Spinach & Parmesan

5 from 2 votes

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Packed with baby spinach and Parmesan, these mini frittatas are an easy baked egg recipe. They have only 6 ingredients, and they are ready in about 20 minutes. You can easily adapt them and use other veggies that you have in your kitchen. They bake in a muffin pan and are great for breakfast meal prep or brunch.

Mini frittatas on a rectangular plate.

What is a Frittata?

You can think of this Italian recipe as a quiche without a crust. This egg-based dish is typically filled with some combination of vegetables, cheese and/or meats. That’s one of the many reasons why frittatas are so fantastic. Leftovers of this and that are great options for fillings.

Usually you sauté the fillings in a large skillet and then pour in a mixture of whisked eggs, milk, salt and pepper. Once the eggs have just set at the edges, the skillet goes into the oven to bake.

How are Mini Frittatas Different from a Traditional Frittata?

Since you can’t put a muffin tin on a burner on the stove, these mini frittatas bake entirely in the oven. I think that’s what makes them even easier than a traditional frittata a big skillet that’s sliced into wedges when served.

By making them in individual muffin cups, they are great for entertaining as well as meal prep. It’s convenient that they are all already portioned out. This also gives you more flexibility if you want to fill them with different ingredients. For instance, maybe you are feeding vegetarians and meat-eaters.

The Ingredients

Ingredients for frittatas including eggs, spinach, parmesan, chives, salt and pepper.

This is what you need:

  • Eggs: The frittata recipe calls for 10 large eggs.
  • Spinach: Since the muffin cups are mini in size, you should roughly chop the leaves. Then they will fit better in the pan.
  • Parmesan is a hard cheese, so you don’t end up with overly melty or gooey consistency in the baked eggs. What it does add is something nutty with lots of umami.
  • Chives give the frittatas a nice light onion flavor. You can do a mix of fresh herbs and use chopped parsley too, but make sure to include some chives.
  • Salt & pepper season the egg mixture and bring out the overall flavors of the frittata.


No matter what mix-ins you add to a frittata, if they need to be cooked, you have to do that before putting them in the pan. They will not cook as the eggs bake. It’s not enough time or the right kind of heat to make that happen. Greens like spinach are an exception because they wilt quickly. Here are some other vegetarian frittata combinations:

  • Tomato, zucchini & corn
  • Roasted broccoli, red onions and cheddar cheese
  • Mushrooms, tomatoes and goat cheese
  • Roasted red peppers, spinach and feta

How To Make Mini Frittatas

Preheat the oven to 325 degrees F. Grease a mini muffin pan with non-stick cooking spray.

1. Combine the eggs, Parmesan, salt and pepper in a large bowl.

2. Whisk together the egg mixture.

Eggs, Parmesan, salt and pepper in a large bowl. Egg mixture whisked together.

3. Put the chopped spinach into the muffin cups.

4. Pour the egg mixture over the chopped spinach. Make sure they are filled close to the top, but not overflowing.

Spinach in a mini muffin pan. Egg mixture poured into muffin cups.

5. Sprinkle with the chopped chives.

6. Bake the frittatas until they are just set. This will take about 15-20 minutes. They will puff up and then go back down again. Some will pull away from the sides of the cups.

MIni frittatas before and after they are baked in the oven.


You can serve mini frittatas warm or at room temperature. They are wonderful for weekend brunch for a crowd. It’s always nice to have small bites when you serve an entire spread of different dishes. Put out a bottle of hot sauce with them because there are always people who love their eggs with a spicy kick.

Of course, I am more likely to be eating these frittatas myself on a regular basis rather than throwing a brunch party. There are different ways I like to eat them as leftovers. I chop them and throw them into a mixed greens salad or a bowl of cooked grains like barley, farro or quinoa for lunch.

Leftovers & Storage

You can store leftovers up to 5 days in an airtight container in the fridge. My preference is to eat leftover frittatas cold or let them sit out at room temperature for a bit to lose the chill of the fridge.

If you would like, you can warm them with quickly in the microwave for 8-10 seconds. Don’t do it too long or they will get a rubbery texture. To freeze them, I recommend wrapping each one in plastic wrap and then putting them all in the same container. Thawing them overnight in the fridge and then reheating them works best. You can keep them in the freezer up to 1 month.


Can you bake mini frittatas in a standard muffin pan?

Yes. With this recipe, follow the instructions the same. But fill the standard-sized muffin cups a little over 75% full. It will most likely yield 10 frittatas.

What’s the difference between a frittata and a quiche?

Both are baked egg dishes. An Italian frittata does not have a crust and a French quiche does have a crust and is more custardy because the eggs are whisked with heavy cream.

Will raw vegetables cook when they are mixed with eggs in a frittata?  

When you add fillings to a frittata, they need to be cooked. They will not fully cook when they are baked in the eggs. For instance, you can eat mushrooms raw, but they will be much more flavorful if you sauté them first.

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Mini Spinach Frittatas

5 from 2 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 24 frittatas
Served warm or at room temperature, mini spinach frittatas are great to serve for brunch. Or make an entire batch for easy meal prep for the week ahead.


  • Non-stick cooking spray
  • 10 large eggs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 black pepper
  • 2 ounces chopped baby spinach
  • 2 tablespoons minced chives


  • Preheat the oven to 325 degrees F. Grease a 24-cup mini muffin pan with non-stick cooking spray.
  • In a large bowl, whisk together the eggs, Parmesan, salt and pepper.
  • Put the spinach into the bottoms of the muffin cups.
  • Pour the egg mixture over the spinach. The muffin cups should be not quite full, about 1/8 inch from the top. Then sprinkle on the chives.
  • Bake the frittatas for 15-20 minutes until they eggs are just set.


You can keep leftovers in an airtight container in the refrigerator up to 5 days. If you are going to eat them cold, pull them out of the fridge 15 minutes before you serve them. Or warm them in the microwave for 8-10 seconds. Enjoy leftovers on their own or with a salad or cooked grains. 
To freeze up to 1 month, wrap each one in plastic wrap and then combine them in the same container. Thaw them overnight in the refrigerator and reheat in the microwave. 
You can bake these in a standard-sized muffin pan. Fill the cups about 75% full. Then the recipe will yield about 10 frittatas.


Calories: 31kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 95mg | Potassium: 41mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast & Brunch
Cuisine: Italian
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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Recipe Rating


  1. 5 stars
    Love this recipe. Two questions.
    1) If you use paper muffin cups would that affect cooking time? Recommend or no?
    2) Could you use frozen spinach? Guessing you would need to cook it a bit longer…
    Just curious if you’ve tried either. Thanks!

    1. You can use paper liners instead of non-stick cooking spray. It shouldn’t change the cook time. I don’t recommend frozen spinach because it has a much higher water content than fresh spinach.