Mini Spinach and Feta Frittatas Mini Spinach and Feta Frittatas

Mini Spinach and Feta Frittatas Image Image by: Mini Spinach and Feta Frittatas Image Author: Canadian Living

Individual frittatas make a great grab-and-go breakfast. Reheat them in the microwave or, wrapped in foil, in the oven. To change it up during the week, sandwich a warmed frittata in a toasted English muffin.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2012



In skillet, heat oil over medium-high heat; cook white parts of green onions, stirring, for 1 minute. Add mushrooms, pepper and salt; cook, stirring occasionally, until no liquid remains and mushrooms are light golden, about 6 minutes.

Stir in spinach; cook, stirring, until wilted, about 1 minute. Remove from heat; stir in green parts of green onions. Divide among 12 greased muffin cups; set aside.

In bowl, beat eggs with milk; divide egg mixture evenly among muffin cups. Sprinkle each with feta cheese.

Bake in 350 F (180 C) oven until edges are set, about 10 minutes. Broil until puffed and golden, about 2 minutes. Let cool in pan on rack for 4 minutes. Serve warm. (Make-ahead: Let cool; refrigerate in airtight container for up to 3 days. Or individually wrap in plastic wrap and freeze for up to 1 month. Reheat to serve.)

Nutritional facts Per frittata: about

  • Fibre 1 g
  • Sodium 121 mg
  • Sugars 1 g
  • Protein 6 g
  • Calories 96.0
  • Total fat 7 g
  • Potassium 166 mg
  • Cholesterol 130 mg
  • Saturated fat 2 g
  • Total carbohydrate 2 g


  • Iron 8.0
  • Folate 17.0
  • Calcium 6.0
  • Vitamin A 16.0
  • Vitamin C 3.0
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Mini Spinach and Feta Frittatas