Served warm or at room temperature, Mini Spinach Frittatas are great to serve for brunch. Or make an entire batch for yourself to eat as leftovers with a mixed greens salad..
Eggs are my absolute go-to weeknight dinner.
Scrambles can be ready in minutes. I can crack a couple eggs into a bowl, whisk them together and use the last of my veggies.
Eggs are handy for those for moments when you are short on time or just not feeling it after an exhausting day.
Pair that with whole-wheat toast, and I am good to go. Plus after dinner, clean-up is a total breeze.
Just a skillet to wash by hand and a bowl, plate and utensils that can go in the dishwasher.
I am always looking for ingredients to mix into eggs before cooking them to add lots of flavor. Salsa is a great option.
I make a tomatillo salsa scramble that has just the right amount of heat.
Eggs are good no matter what time of day. It doesn’t have to be breakfast or dinner when I eat them.
Sometimes I will skip my smoothie and actually have them in the morning.
The other weekend a friend invited me to a potluck brunch at her place.
Then I thought about eggs, but they had to be fancy.
How could I make one of my veggie scrambles into something actually presentable for a crowd?
After looking through my cabinets, it hit me—mini muffin pan.
Everything is cuter in miniature, right?
I used my muffin pan to make mini spinach frittatas.
Mini Spinach Frittatas: The Ingredients
After whisking together 10 eggs, I added Parmesan, salt and pepper.
I added chopped spinach to the bottom of the muffin cups before pouring in the egg mixture.
Then I baked the mini spinach frittatas.
You can eat these tiny savory bites warm or at room temperature. That’s a definite requirement for any potluck dish.
Don’t save making frittatas in muffin pans just for entertaining. They are a very convenient size.
I bake spicy roasted vegetable egg cups in a regular sized muffin pan because they make such good leftovers.
Mini Spinach Frittatas
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 24
Non-stick cooking spray
10 large eggs, beaten
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 ounces chopped spinach
1 tablespoon minced chives plus more for serving
Preheat the oven to 325 degrees F.
Grease a 24-cup mini muffin pan with non-stick cooking spray.
In a medium bowl, whisk together the eggs, Parmesan, salt and pepper.
Divide the spinach into the prepared muffin pan. Then pour in the egg mixture and top with chives.
Bake for 15-20 minutes until the eggs are set.
Sprinkle with additional chives and serve warm or at room temperature.