Mini Frittatas 3 Ways


Mushroom and Spinach

2 cups chopped spinach

1 cup chopped mushrooms

1 clove of garlic, minced

Egg Base

1 1/4 cup milk or dairy alternative 

8 scoops/4 bottles the egg.

2 tbsp oil

1 tbsp dijon mustard

Herb and Sun-dried tomato

½ cup sun-dried tomatoes, chopped

1 tsp dried Italian spices mix

Broccoli and Cheddar

1 cup 1/2 inch broccoli florets 

1/2 cup shredded cheddar cheese


For the mushroom and spinach filling

  1. HEAT a drizzle of oil in a large skillet over medium heat, add chopped mushrooms and cook for 3-8 minutes or until tender and golden. Stir in spinach and cook for 1-2 minutes or until wilted and excess moisture has evaporated. Stir in garlic and season with salt and pepper, cook for 1 minute. Remove from heat and let cool slightly.

Assemble Frittata 

  1. PREHEAT your oven to 400°F and grease a 12 cup muffin tin.
  2. WHISK together milk, 1 cup of cold water, the egg., oil, and mustard in a large bowl until smooth (if you are making the herb and sun-dried tomato frittatas, whisk Italian spice blend into egg mixture)
  3. FILL each muffin tin 2⁄3 full. Evenly divide your chosen filling among muffin cups, pressing filling in slightly.
  4. BAKE for 14 to 16 minutes, or until set. Run a knife along the edges of each frittata and then gently scoop out and serve.

Chefs Tip:

  • Make frittatas and freeze for easy breakfast meal prep. Remove from the freezer and microwave on power level 5 for 2-3 minutes or until heated through and fluffy. 

Note: These frittatas are best enjoyed while hot!