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Rise and Shine cookbook
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Easy Mini Spinach Frittatas

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

Ingredients

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

Instructions

  • 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

Nutrition

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