Spinach, Feta, and Sun-Dried Tomato Mini-Frittatas

This is in my top 10 best things I’ve ever made, not to mention extremely easy!  I was hungry for eggs, feta, and sun-dried tomatoes, but didn’t feel like a plain old omelet.  I’ve recently seen a lot of recipes for ham, bacon, and/or toast-lined baked eggs made in cupcake tins, so I was inspired to throw this together and see what happened.  I didn’t have ham, bacon, or toast, so instead of whole eggs I thought I’d whip up a frittata-style mixture, as I thought that would help hold it together in the muffin pan.  I was right!

You’ll need:

  • 8 eggs
  • 4 egg whites, or a scant half cup of Egg Beaters
  • 1 10-ounce package of frozen cut spinach, thawed
  • 1 cup of crumbled feta
  • 1/4 to 1/2 cup of oil-packed sun-dried tomatoes, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon of pepper
  • Hot sauce to taste (optional)
  1. Whisk eggs, egg whites, salt, pepper, and hot sauce in a large bowl until combined and frothy.
  2. Stir in spinach, feta, and tomatoes.
  3. Preheat oven to 375 degrees.
  4. Butter a 12-muffin tin, or two six-muffin tins.  Alternatively, you can use a bit of olive oil to lightly coat the cups.
  5. Pour mixture into the prepared muffin tin(s). Try to make them equal, and try to leave about a half-inch of room at the top as these should expand a little.  I used a liquid measuring cup with a pouring spout to do this.
  6. Bake for 20-28 minutes, until the tops are just barely starting to brown and the eggs look set (see picture above–the top is shiny but not wet).
  7. Let cool for 15-20 minutes.
  8. Remove from pan (I used a small spatula to go around each mini-frittata and they all just popped right out).
  9. Enjoy!  The picture below is the cut half of a mini-frittata.  I had already scarfed the other half…

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