Mini Vegetable Frittatas with Spinach and Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (vegetarian), ready in about 30 minutes, pairs large eggs, fresh spinach leaves, 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.

Prep: 10 min Cook: 20 min Serves 6 Mediterranean cuisine 110 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick pans that release eggs cleanly → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Lightly grease a 6-cup muffin tin with 1 tsp olive oil.
  2. 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.
  3. 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.
  4. Step 4: Evenly pour the egg mixture into the prepared muffin cups, filling each about 3/4 full.
  5. Step 5: Bake for 18-20 minutes until the frittatas are set and lightly golden on top.
  6. Step 6: Let cool for 5 minutes before removing from the muffin tin. Serve warm or at room temperature.

Related recipes