Make Ahead

Mini baked yogurt and spinach frittatas

May 31, 2014
2 Ratings
  • Serves 3
Author Notes

Healthy, quick to make and minimal ingredients all combine to pack a punch in these mini baked Greek yogurt and spinach frittatas. Feel free to adapt with any leftovers you may have. —Bintu

What You'll Need
  • 4 large eggs
  • 3 tablespoons Greek Yoghurt
  • 40 grams Chopped baby spinach
  • 2 tablespoons chopped chives
  • Pinch salt
  • Pinch nutmeg
  • Pinch freshly ground black pepper
  1. Pre-heat oven to fan assisted 160C / 180C / 350F / gas
  2. Lightly oil a 6 cup silicon muffin tin (including the top).
  3. Whisk the eggs and yogurt together till they are well combined and the mixture is smooth.
  4. Add in all the other ingredients and mix well.
  5. Add equal amounts of the frittata mixture to each muffin cup.
  6. Bake in the oven for about 20 mins till golden and cooked through.
  7. Serve hot or cold.
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2 Reviews

Miss C. May 31, 2014
Have you made these in metal muffin tins? I don't have silicon.
Bintu May 31, 2014
Yes, I have made them in an unscratched metal muffin tin that was well oiled. Good luck and I hope you like them.