Mini Vegetable Frittatas with Spinach and Cherry Tomatoes
Individual baked egg cups filled with fresh spinach, cherry tomatoes, and cheese, ideal for a nutritious breakfast or snack for kids. This mediterranean-inspired kid friendly (vegetarian) ready in about 30 minutes pairs large eggs, chopped fresh spinach leaves, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 1 cup, chopped fresh spinach leaves
- 1/2 cup, halved cherry tomatoes
- 1/2 cup shredded mozzarella cheese
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp olive oil
Instructions
- Step 1: Preheat oven to 375°F. Lightly grease a 6-cup muffin tin with 1 tsp olive oil.
- Step 2: In a medium bowl, whisk 6 large eggs with 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Step 3: Stir 1 cup chopped fresh spinach, 1/2 cup halved cherry tomatoes, and 1/2 cup shredded mozzarella cheese into the egg mixture.
- Step 4: Evenly pour the egg mixture into the prepared muffin cups, filling each about 3/4 full.
- Step 5: Bake for 18-20 minutes until the frittatas are set and lightly golden on top.
- Step 6: Let cool for 5 minutes before removing from the muffin tin. Serve warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mini Vegetable Frittatas with Spinach and Cherry Tomatoes take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mini Vegetable Frittatas with Spinach and Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Mini Vegetable Frittatas with Spinach and Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mini Vegetable Frittatas with Spinach and Cherry Tomatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mini Vegetable Frittatas with Spinach and Cherry Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
