Breakfast & Brunchdashfordinner5.0
Spinach and Feta Mini Frittatas
These Spinach and Feta Mini Frittatas are perfect for meal prep! They are absolutely delicious, high in protein, AND freezer-friendly.
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking dish
- ●oven
- ●skillet
- ●blender
- ●food processor
- ●cutting board
📝 Preparation Steps
1
Preheat the oven to 325ºF (163ºC) and lightly grease a 12-cup muffin pan with avocado oil or cooking spray. Place a baking dish filled with 3-4 cups of hot water on the bottom rack of your oven; this will create a moist environment, which improves the texture of the mini frittatas.
2
Cook the spinach. Heat 1 tablespoon of butter over medium heat in a medium-sized skillet. Add in the spinach and cook until it wilts down, stirring often. Remove from the heat and allow to cool while you prepare the other ingredients.
butter1 tablespoon
3
Prepare the egg mixture. Add the eggs, cottage cheese, milk, salt, black pepper, cayenne, and cornstarch (if using) to a food processor or blender. Blend until the cottage cheese is smooth and the mixture is uniform.
large eggs7cottage cheese1 cupcornstarch (optional)2 teaspoons
4
Add the crumbled feta cheese to the food processor and pulse 2-3 times.
feta cheese (crumbled (divided))8 ounces
5
Remove the blade from the food processor (if possible) and add the minced bell pepper and green onion.
6
If the spinach is not in small enough pieces, transfer it to a cutting board and chop it until the pieces are bite-sized. Squeeze any liquid from the spinach using a cheesecloth or several layers of paper towel.
7
Add the spinach to the egg mixture, then fold it in with the red pepper and green onion until well distributed.
8
Distribute the mixture evenly between the 12 muffin cups, filling them about ¾-⅞ of the way full.
9
Bake in the 325ºF (163ºC) oven for ⏱️ 24-30 minutes, or until they are pulling away from the edges of the pan, firm, and cooked through.
10
Allow the mini frittatas to cool in the pan for ⏱️ 15 minutes. Then, carefully remove them and place on a wire rack to cool for an additional ⏱️ 10-15 minutes before serving. Note: Flipping them upside down on the wire rack seems to help evaporate some of the moisture that lingers in the bottom half.
11
Serve warm, or cool and store in an airtight container for later! They store well in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
Nutrition Facts
calories
127 kcal
fat Content
9 g
serving Size
1 frittata
fiber Content
1 g
sugar Content
1 g
sodium Content
427 mg
protein Content
9 g
trans Fat Content
0.05 g
cholesterol Content
131 mg
carbohydrate Content
3 g
saturated Fat Content
4 g
unsaturated Fat Content
3 g
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