Mini Frittatas with Spinach & Parmesan
on Apr 02, 2023, Updated Apr 26, 2026
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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 are ready in about 20 minutes. You can add other cooked veggies that you have in your kitchen. They bake in a mini muffin pan and are great for breakfast meal prep or brunch.
Table of Contents
Why You’ll Love This Recipe
These mini frittatas bake in a muffin pan, so they are already portioned out. Unlike a traditional vegetable frittata that starts on the stove in a skillet and then goes into the oven. With this recipe, you only bake them. That’s makes them handy for entertaining and meal prep.
Besides spinach, you can fill them with other vegetables. Use up leftover roasted or sauteed veggies. The most important thing is that they’re cooked because that won’t happen when they bake in the egg mixture. I have another muffin tin recipe for roasted broccoli frittatas.
The Ingredients
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.
- Kosher salt & black pepper season the egg mixture and bring out the overall flavors of the frittata.
Variations
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.
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.
5. Sprinkle with 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.
Serving
You can serve mini frittatas warm or at room temperature. It’s always nice to have small bites at a weekend brunch spread for Easter or Mother’s Day. Put out a bottle of hot sauce because there are always people who love eggs with a spicy kick.
I’m more likely to be eating these frittatas myself for a weekday breakfast than hosting brunch. I will even 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.
You can warm them with quickly in the microwave for 8-10 seconds. Don’t do it too long or they will get rubbery. 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.
More Egg Recipes
Spinach Feta Egg White Bites
Mushroom Pepper Feta Crustless Quiche
Tomato Kale Pesto Frittata
Black Bean Roasted Pepper Frittata
Mushroom Tomato Frittata
Cottage Cheese Egg Bake
Roasted Asparagus Egg Bake
Sweet Potato Kale Egg Bake
Did you make this frittata recipe? Please leave a rating and comment below. Thanks!
Mini Spinach Frittatas
Ingredients
- Non-stick cooking spray
- 10 large eggs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 ounces chopped baby spinach
- 2 tablespoons minced chives
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Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.