Mini Veggie Frittatas with Spinach and Cheddar
Individual baked frittatas loaded with fresh spinach and sharp cheddar, perfect for a nutritious breakfast or snack for kids. This american-inspired breakfast (vegetarian) ready in about 28 minutes combines large eggs, whole milk, fresh spinach leaves, chopped into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 110 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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
- 1/4 cup whole milk
- 1 cup fresh spinach leaves, chopped
- 1/2 cup shredded sharp cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 375°F. Lightly grease a 6-cup muffin tin with 1 tbsp olive oil.
- Step 2: In a medium bowl, whisk together 6 large eggs, 1/4 cup whole milk, 1/2 tsp salt, and 1/4 tsp black pepper until combined and slightly frothy.
- Step 3: Stir in 1 cup chopped fresh spinach and 1/2 cup shredded sharp cheddar cheese.
- Step 4: Evenly pour the egg mixture into the prepared muffin cups, filling each about 3/4 full.
- Step 5: Bake for 15-18 minutes until the frittatas are puffed, golden on top, and a toothpick inserted in the center comes out clean.
- Step 6: Let cool for 5 minutes before removing from the tin. Serve warm or at room temperature as a kid-friendly breakfast or snack.
Frequently asked questions
How long does Mini Veggie Frittatas with Spinach and Cheddar take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Mini Veggie Frittatas with Spinach and Cheddar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Mini Veggie Frittatas with Spinach and Cheddar?
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 Veggie Frittatas with Spinach and Cheddar 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 Veggie Frittatas with Spinach and Cheddar 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.
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