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overhead shot of plate of frittatas in muffins cups

Easy Mini Spinach Frittata Muffins

Mini egg frittatas made with spinach, feta cheese, and ground turmeric.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 servings
Calories 224kcal
Author Amee


  • 6 eggs
  • ¼ cup milk
  • 5 oz frozen chopped spinach thawed
  • 2 scallions thinly sliced, white and light green parts only
  • 1 ¼ teaspoon ground turmeric
  • ½ teaspoon kosher salt
  • ½ cup crumbled feta cheese


  • Preheat the oven to 325 degrees F.
  • Line 6 muffin cups with cupcake liners (I used parchment liners) and spray with cooking spray
  • Crack eggs in a medium bowl and add milk, whisking to combine
  • Drain the thawed spinach well, pressing out any excess water
  • Add the spinach, scallions, turmeric and salt to the eggs and whisk together
  • Add feta and stir until just combined
  • Divide the mixture among the 6 cups
  • Bake frittatas for about 30 minutes, until just firm at the top, with no raw egg appearance.
  • Remove from the oven and cool for a few minutes before serving.
  • Serve warm, or allow the frittatas to cool to room temperature before covering and storing in the refrigerator


Calories: 224kcal | Carbohydrates: 6g | Protein: 17g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 352mg | Sodium: 837mg | Potassium: 372mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6234IU | Vitamin C: 4mg | Calcium: 262mg | Iron: 3mg