Cheese and Spinach Mini Frittata recipe (2024)

🌟 Why this recipe works

I've been making this cheese and spinach mini frittata recipe for decades. These mini frittatas are always a big hit!

• Easy: these mini frittatas are super easy to make.
• Fast: No long brunch lines here: you can make these in 30 minutes or less from the comfort of your own home.
• Prefect portion control: I love serving these as mini frittatas because they're easy for portion control at parties,
• Make-ahead and freezer-friendly: Mini frittatas can be made ahead of time and either refrigerated or frozen and easily reheated.

Ingredients

This mini frittata recipe calls for simple ingredients that are easy to find in any grocery store.

• Eggs - You'll need four eggs for this recipe, but you can easily double the ingredients and double the recipe to make more servings.
• Spinach - use fresh spinach or frozen spinach.
• Cheese - use shredded cheddar cheese. You can also substitute your favorite dairy-free cheddar shreds, or use shredded mozzarella cheese, parmesan cheese, provolone cheese, or colby jack cheese.
• Herbs - I like using chives and thyme, but you can also use dill or basil.
• Onions - Use yellow onion and be sure to finely dice the onion.
• Olive oil, kosher salt, and ground black pepper.

Step-by-step instructions

These cheese and spinach mini frittatas are so easy to make! Full instructions are at the bottom of the post in the printable recipe card, but here's a quick step-by-step guide.

• Preheat your oven to 350° degrees.
• Prepare a mini muffin pan by spraying the muffin cups with nonstick cooking spray; set aside.
• Heat olive oil in a large skillet over medium heat.
• Add onions and sauté for about 2 minutes, until onions are slightly softened and start becoming translucent in color.
• Add spinach and sauté for one minute. Remove onions and spinach from heat and let cool.
• In a large bowl, whisk together eggs, almond milk, cheese, chives, and thyme. Add in the onions and spinach and whisk until ingredients are well blended. Season with salt and black pepper.
• Pour or spoon the egg mixture into each mini muffin tin.
• Bake at 350° degrees for 18-20 minutes, just until the center of the frittatas are set and no longer jiggly.

Serving ideas

Mini frittatas are so easy to customize with almost any ingredients to create your favorite combinations of fresh veggies and cheeses. Here are some of my favorite mix-ins that I like to use:

• diced ham
• sliced mushrooms
• chopped asparagus
• sausage crumbles
• bacon bites
• green onions
• red bell pepper
• cherry tomatoes
• crumbled bacon

I've served these at girls' brunches, baby showers, wedding showers, birthdays, and more. They're such fun, delicious little golden nuggets of brunch goodness - and everyone loves them!

Serve them for a brunch buffet along with Ricotta Toast with Blackberries and Citrus, Banana Crumb Coffee Cake, Simple Fresh Fruit Salad, and Blackberry Scones.

Add some sparkle to your brunch with Raspberry Bellini brunch co*cktails.

How can I make mini frittatas ahead of time?

Make the frittatas the night before serving, allow to cool, then store in an airtight container in the refrigerator overnight. Reheat in the oven at 300°F for 5-10 minutes.

Can I freeze mini frittatas?

Yes! Bake the frittatas, allow them to cool completely, then store in a freezer bag or in an airtight freezer-safe container in the freezer for up to two months.