Wholesome Spinach and Tomato Frittata Muffins

These Spinach and Tomato Frittata Muffins are a delicious and healthy way to kickstart your day. Packed with fresh spinach, juicy tomatoes, and fluffy eggs, they are not only nutritious but also incredibly easy to make. Perfect for meal prep, these muffins can be enjoyed hot or cold, making them an ideal grab-and-go breakfast option.

What sets this recipe apart is its versatility; you can customize the ingredients to include your favorite vegetables or cheeses. Whether you’re looking for a quick breakfast or a satisfying snack, these frittata muffins deliver in flavor and convenience.

Wholesome Spinach and Tomato Frittata Muffins

Serves: 12 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 130 calories 8g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup onion, finely chopped
• 1/2 cup bell pepper, diced
• 1/2 cup milk
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 cup shredded cheese (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
2. In a large bowl, whisk together the eggs and milk until well combined.
3. Add the chopped spinach, halved cherry tomatoes, onion, bell pepper, salt, pepper, garlic powder, and Italian seasoning to the egg mixture. Stir until evenly mixed.
4. If using, fold in the shredded cheese.
5. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
7. Remove from the oven and let them cool for a few minutes before carefully removing the muffins from the tin.
8. Serve warm or allow to cool completely before storing.

Notes

Tip: These frittata muffins are great for meal prep and can be stored in the fridge or freezer for easy breakfasts throughout the week.

To ensure your frittata muffins rise nicely, make sure to beat the eggs well and avoid overfilling the muffin tins. If you want to make them extra cheesy, feel free to add feta or shredded cheese of your choice. For storage, keep them in an airtight container in the fridge for up to 5 days. They also freeze well, so you can make a big batch and reheat as needed!

Common mistakes include not greasing the muffin tin properly, which can lead to sticking, and undercooking the muffins. Make sure they are fully set in the middle before removing them from the oven.