Muffin Tin Spinach Frittatas

These yummy mini frittatas are easy to make and are great for a quick dinner!

Total Time: 35 minutes

Yield: 12 mini frittatas



  1. Preheated oven to 375 degree F.
  2. Tear baby spinach into small pieces. Place in a large bowl.
  3. Add ricotta, sour cream, and cheddar and Parmesan cheeses. Stir to combine well.
  4. In a small bowl, beat together eggs, milk, Tabasco, cumin, salt, and pepper.
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  6. Add the egg mixture to the spinach mixture. Stir well.
  7. Spray a muffin tin liberally with cooking spray. Spoon the mixture equally into the muffin tins.
  8. Bake for 20 to 25 minutes. Let cool for 5 minutes, then remove from muffin tins.

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March 8, 20160 found this helpful

They look delicious! Lately, I have been experimenting with differing ratios of eggs, cheese and milk in my quiches and frittatas. They all turn out pretty good; yogurt, feta, almond milk, leftover cheese trays. Perfect way to use up leftovers.


I can make a light one with just a little bit of milk and some shredded cheese that everyone loves. To add more flavor, I often roast or sauté the vegetables ahead of time. This intensifies the flavors, ensures that they are fully cooked and releases some of the moisture which makes a better final frittata. Yum! I need to make some up for easy lunches this week.

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