Herb Mini Frittatas
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
These herb mini frittatas are my go to when I need something quick, nutritious, and absolutely delicious. They come together in just 35 minutes total, making them perfect for busy weeknights or meal prep. The fresh herbs and spinach pack these little bites with iron and antioxidants to keep you energized, while the eggs and cheddar make them surprisingly satisfying. What I love most is how affordable they are to make and how versatile they become once you master the basic technique. You can mix and match whatever vegetables you have on hand and enjoy them warm or cold throughout the week.
Ella x
Ingredients
- 8eggs
- 100 gfresh spinach(chopped)
- 20 gfresh parsley(finely chopped)
- 10 gfresh dill(finely chopped)
- 80 gcheddar cheese(grated)
- 1red bell pepper(diced)
- 1onion(finely diced)
- 60 mlmilk
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 15 mlolive oil(for greasing)
Detail level
Instructions
- 1
Preheat your oven to 190 degrees Celsius and lightly grease a 12 cup muffin tin with olive oil.
Tip: Using a muffin tin helps the frittatas cook evenly and makes them the perfect grab and go size.
- 2
In a large mixing bowl, crack the eggs and whisk them together with the milk, salt, and black pepper until well combined.
Tip: Whisking the eggs thoroughly ensures they'll cook into a fluffy, light texture.
- 3
Fold the chopped spinach, parsley, dill, cheese, bell pepper, and onion into the egg mixture, stirring gently until everything is evenly distributed.
Tip: Don't overmix as you want to keep the mixture light and airy.
- 4
Carefully pour the egg mixture into the prepared muffin cups, filling each one about three quarters full.
Tip: Leave a little room at the top so the frittatas can puff up slightly as they bake.
- 5
Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, until the frittatas are golden brown and set in the center.
Tip: They should jiggle just slightly when you gently shake the tin, but not be wet on top.
- 6
Remove from the oven and let cool for a few minutes before running a small knife around the edges and popping them out of the tin.
Tip: Letting them cool slightly makes them easier to remove without breaking apart.
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