Loaded with greens and protein, these simple Mini Spinach Frittatas only take 30 minutes to make!
My oldest son has been asking us to let him play football for a long time. It isn’t that we didn’t want him to play, but we were concerned that he’d get hurt—he’s a wisp of a thing. Lord knows, I’d love to have a fraction of my child’s metabolism.
We finally relented under the condition that he gain a few pounds and focus on his nutrition. I strongly believe that kids who play sports should treat their bodies like professional athletes do.
Together, my son and I have been adding healthier foods to his diet, which means more whole grains, healthy fats, fruits, vegetables, and lean protein. He didn’t really eat badly before, but he’s a kid—he’s going to choose a hot dog over a green smoothie. Still, it’s amazing how much football has motivated him to eat better.
My challenge is to maintain the momentum. I’m always looking for kid-friendly, nutrient-dense recipes. After all, our little football player needs every ounce he can get to outrun the linebackers!
These mini spinach frittatas were a huge hit with him, and he even took the leftovers in his lunchbox the next day. I wasn’t sure if he’d like them at first—spinach isn’t exactly a favorite for kids. But when mixed with eggs, Parmesan, and cheddar, they’re not going to mind the greens. Best of all, these frittatas are a cinch to make!
The joys of cooking spray
Even someone like myself, who’s been cooking for a while, occasionally forgets that eggs love to stick. I’ve also found that just because a pan advertises as non-stick, it doesn’t mean you won’t be scraping dried egg off it later. So, either way, I like to coat my pan with cooking spray. For muffin tins, it’s important to coat every inch, including the bottoms, sides, and all the little corners. Only then should you add your mix.
With a generous spray, you’ll have no problem removing the frittatas from the pan. Trust me—it’s a simple step that saves you a serious headache later.
How do I store leftovers?
Refrigerate the frittatas in an airtight container for up to 4 days. You may also freeze them for up to 3 months. For storage, use a freezer bag or container. When you’re ready to serve, thaw the frittatas in the fridge overnight.
I normally don’t like reheating frittatas and quiches in the microwave, but given their small size, it’s a great time saver—about 20-30 seconds on high should do it.
However, if you’d like to reheat several frittatas, I’d stick with your oven. Set it at 325°F and give them 8-10 minutes.
Serving suggestions
I like to make these mini frittatas for on-the-go breakfasts and lunches, so I’ll usually pair them with simple sides like fruit. If I have time, I’ll make a Mixed Berry Smoothie to sneak in some more greens. When I’m home on a lazy Saturday, I’ll also serve the frittatas with Breakfast Potatoes, whole-grain toast, and some savory Sausage Patties.
Mini Spinach Frittatas
Ingredients
- 4 eggs
- 1/4 cup milk
- 1/2 teaspoon hot sauce
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 teaspoon lemon pepper
- 6 ounces frozen spinach thawed and drained
- 1 cup ricotta cheese
- 2 tablespoons sour cream
- 1/2 cup Parmesan cheese grated
- 1/2 cup cheddar cheese grated
Instructions
- In a large bowl, whisk together eggs, milk, hot sauce, cumin, salt, pepper, and lemon pepper.
- In another large bowl, stir together the spinach, ricotta, sour cream, Parmesan, and cheddar cheese until it's well combined.
- Add the egg mixture to the spinach mixture.
- Spray your muffin tin liberally with cooking spray, then add the mixture to the muffin tins.
- Bake in a preheated 375°F oven for 20 to 25 minutes. The frittatas should look puffed and lightly golden on top.
- Let the frittatas cool in the pan for about 5 to 10 minutes. Run a small knife or offset spatula around the edges to loosen the frittatas, then lift them out of the muffin tin.
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