Mini Spinach and Feta or Tomato-Basil Frittatas Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 6 teaspoons - feta cheese
  • 1/3 cups - shredded fresh spinach
  • 3 teaspoons - chopped sun-dried tomatoes
  • 12 - basil leaves, torn
  • 1 1/2 - large fresh tomatoes, seeded, chopped
  • 1 1/2 teaspoons - grated Parmesan cheese
  • 12 - eggs, beaten
  • - salt and pepper
  • Directions:

    1. Preheat oven to 350° F. Spray a 12-cup muffin tin with nonstick cooking spray. Divide feta cheese, spinach and sun-dried tomatoes equally among 6 tins. Divide basil, fresh tomatoes and parmesan cheese equally in the other 6 tins.

    2. Pour the eggs equally among the tins. Season each one with salt and pepper and mix well.

    3. Bake for 15-17 minutes. Let cool for 5 minutes; then remove from tins.

    Brief Description

    Mini muffin frittatas with fresh veggies.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 20 min

    Posted By:


    Posted On:

    July 27, 2014

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