Mini Baked Spinach & Yogurt Frittatas
These bite-sized baked frittatas are packed with protein, greens, and creamy Greek yogurt—perfect for a quick breakfast, snack, or side.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings3
These mini baked frittatas are a wonderful way to enjoy a healthy, protein-rich breakfast or snack with minimal effort. The combination of eggs, Greek yogurt, and fresh spinach creates a light yet satisfying bite that's perfect for meal prep or feeding a crowd.
Feel free to swap the spinach and chives with any leftover vegetables or herbs you have on hand—this recipe is very adaptable. Serve them warm or cold, and enjoy them as a grab-and-go option any time of day.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 325°F fan (350°F conventional / 350°F / gas mark 4). Lightly grease a 6-cup silicone muffin pan, including the rims.
- In a bowl, whisk the eggs and Greek yogurt together until smooth and well combined.
- Add the chopped spinach, chives, salt, nutmeg, and black pepper. Mix thoroughly.
- Divide the mixture evenly among the 6 muffin cups.
- Bake for about 20 minutes, until golden and set. Serve warm or at room temperature.
💡 Tips
- If you don't have a silicone pan, use a metal muffin pan well greased or lined with paper liners.
- These frittatas keep well in the fridge for up to 3 days; reheat briefly in the microwave or oven.
- Add a handful of grated cheese or crumbled feta for extra flavor.
Inspired by a recipe from Food52