A miniature version of the Italian open-faced omelette. These healthy mini mushroom, feta and spinach frittatas come together quickly for a nice breakfast, lunch, or dinner. Scroll to the bottom for this week’s Meal Plan.
Okay, so confession time. I wrote up this entire post and then realized I’d spelled frittata incorrectly every single time. Including on the text in the image above. I guess I could have just said “egg muffin”, but I wanted to use “frittata” to sound fancier. I should stick with simple instead it seems.
These egg muffins frittatas are one of my favorite quick, healthy meals because you can serve them for breakfast, lunch, or dinner and they freeze super well. These took me less than half an hour from start to finish and I just grabbed a few things that I had leftover in my fridge to put inside.
I packed them full of nutrients with spinach and mushrooms, but you could do a ham and cheese, broccoli cheddar, zucchini and squash, tomato and mozzarella, pepperoni, potato and onion… well, the possibilities are really endless.
This is also the first post in my weekly Meal Plan Monday series, so I’ll keep this post short but sweet so we can get to the rest of the meal plan below the recipe. I hope you enjoy these as much as I do!
Print
Mini Mushroom, Feta and Spinach Frittatas
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 10 1x
Description
A miniature version of the Italian open-faced omelette. These mini mushroom, feta and spinach frittatas come together quickly for a nice breakfast, lunch, or dinner.
Ingredients
- 6 large eggs
- 2 Tablespoons water
- 1/2 cup crumbled feta cheese (or to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (or to taste)
- 8–10 twists of a Mccormick Italian Herb Seasoning grinder. (Contains rosemary, black pepper, red pepper, garlic, onion, sea salt, tomato, and parsley)
- 2 handfuls spinach, wilted
- 4 baby portabella mushrooms, diced large
Instructions
- Preheat oven to 350 degrees.
- Wilt spinach in a pan on the stove.
- Whisk together eggs, water, feta and spices in a medium bowl.
- Spray a muffin pan well with non-stick spray.
- Spread the diced mushrooms and wilted spinach evenly between 10 muffin cups.
- Pour egg and cheese mixture evenly over the top of mushrooms and spinach, filling each muffin cup about 2/3 full.
- Bake for 25 minutes, or until eggs are fully set.
- Makes 10 mini fritatta muffins.
Notes
- Gluten-free: These are gluten-free!
- Vegetarian: These are vegetarian!
Meal Plan Monday 1/5-1/11:
Click Here for the Weekly Shopping List Printable!
This meal plan is designed to feed 4 adults at each meal or two adults with lunches left over. Feel free to double or add to it as needed.
Monday:
Mini Mushroom, Feta and Spinach Fritattas
(Gluten-Free, Vegetarian) (See recipe above.)
Tuesday:
Kitchen Sink Veggie Tacos by Mountain Mama Cooks
(GF, Vegetarian, Vegan Option)
Use leftover ingredients from the frittatas!
Wednesday:
Slow Cooker Chicken Tortilla Soup
(GF, Vegan/Vegetarian option)
Thursday:
Stuffed Avocado with Garlic Shrimp by The Saffron Girl
(Gluten-free, Dairy-Free)
**I’m doubling the recipe as written to serve 4 and adding a hard boiled egg to each.**
Friday:
In our house, every Friday is Pizza Night!
**Factor in rise time or make the night before and store in the fridge!**
I’ll be making my Perfect Pizza Dough and topping with the leftovers from tortilla soup night and taco Tuesday. Maybe taco pizza with chicken, refried beans, lettuce (add after baking), tomatoes, roasted veggies, etc.
Saturday:
Eat Out on a Date!
Sunday:
Y.O.Y.O
(You’re on your own – usually finishing off leftovers or an appetizer bar of sorts with bits from the fridge.)
Do you call these egg muffins or frittatas in your family?
Linked up with:
Oh these look yummy – love that they are healthy & vegetarian too! Plus, the fact they are “bite sized” helps me with portion control, haha!
Thanks Sarah! I definitely love anything personal sized. It’s just so fun!
YUMMMMMM! These are my favorite. Thanks for sharing– I’ll be making these soon 🙂
We enjoy them a lot too. I hope you love them!
Those look AMAZING! I can’t wait to add those to my meal plan. Thanks for sharing!
Thanks Kristen!! Feel free to use a photo to link back to these if you do meal plan posts on your blog. 🙂
Your Wednesday meal sounds yummy!! And I love that Fridays are homemade pizza night. I need to start something like that 🙂
The Chicken Tortilla Soup is another one of my recipes. It’s one of my absolute favorites! Super simple too- dump it in and walk away then have soup later. And we definitely look forward to pizza night every week. It’s my favorite way to use up leftovers in the fridge and have a meal everyone can participate in making!
I am the world’s worst speller. I can’t tell you how many times I’ve misspelled something – even on the text on the photo!
I’m glad to know I’m not the only one! I’m typically not that bad at spelling, but I had it in my head that it was “fritatta”. Once my brain likes an incorrect spelling it doesn’t like to let go.
YUM!!! Those look so delicious! — do you know how long they are good for? – If I made a batch on Sunday, could I eat them Wednesday? 🙂
Thanks Elise! These usually last 4-5 days in the fridge (we eat them before 6 days, so I haven’t tested them any longer), or they can be made ahead and frozen then defrosted in the fridge overnight or in the oven/toaster oven from the freezer. Be careful of microwaving them to defrost because eggs love to explode in the microwave. I heat them up for 30 seconds in the microwave if they’ve been refrigerated or defrosted and they’re perfect. I’ll add this to the recipe too!
Haha, google has been a complete lifesaver when it comes to my spelling. And these frittatas look beautiful! I love how versatile they are 🙂
I can’t tell you how many times I use Google to figure out how to spell something new. Sometimes I even use it for words that I really do know how to spell, but they just stop looking right when you type them. Does that ever happen to you? And thank you! I have so far eaten them for dinner, then a breakfast, and then a lunch on 3 separate days. Frittata for every meal!
Mini frittatas are a great choice for a quick breakfast on the go, since they are easy to keep refrigerated for a few days. They are also great for a brunch style breakfast for a group. Thanks for sharing your delicious recipe for frittatas.
I agree – they’re perfect for a group breakfast! I hope you enjoy them!