Spinach, Sun Dried Tomatoes and Feta Frittata Bites
When I saw these cute little Frittata cups on The Kitchn, the first thought that came to mind was “OMG, how come I never thought of that?” This is simply genius! So convenient! And not to mention cute!
Seriously… what a brilliant way to make a slightly worn out and boring old classic come back to life! I bet kids would go absolutely crazy for these. I know I would’ve, as a kid! And you can make so many different flavor combinations, too!
But, really, you want to know what my favorite part about them is?
They are just as delicious right out of the fridge as they are right out of the oven. Which means I can make a whole batch on Sunday and enjoy them for lunch at work all week, without even having to reheat them.
‘Cos of course, they are highly portable, too! And another bonus point!
Seriously… these little cuties are just plain FANTASTIC! Think picnic, think pot luck, think brunch, lunch, quick snack, think breakfast on the go. Have you ever seen a meal that’s so versatile? Oh, and just imagine turning them into the cutest little mini sandwiches.
I’m dying here. Really, guys, I’m just super excited.
Can you feel it? Oh, the possibilities! I think I want to eat these every day now for the rest of my life.
But I don’t think that you’d appreciate if I did that… And my brain probably would rebel! I’m warning you, though. I might come up with a few variations on the subject.
Just a few... 😉
Spinach, Sundried Tomatoes and Feta Frittata Bites
- 1 tablespoon olive oil
- 4 cups baby spinach leaves, chopped
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ½ bell pepper, finely diced (I used orange)
- ½ tsp salt
- ¼ tsp black pepper
- 8 whole eggs
- ½ cup egg whites
- 100 g Feta cheese, crumbled
- 50 g sun dried tomatoes, finely chopped
- 1 tsp fresh thyme
- grating fresh nutmeg
- Preheat oven to 350°F and coat a 12- large cup muffin pan with cooking spray or brush lightly with olive oil.
- Drizzle large skillet with olive oil, and heat over medium heat. Add the onions and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Add salt, pepper, garlic and bell pepper and continue cooking for about a minute, until fragrant.
- Throw in spinach leaves and toss gently until completely wilted, about one minute. Remove from heat and set aside.
- In a large mixing bowl, add whole eggs, egg whites, fresh thyme and nutmeg. Beat the eggs until fully incorporated and slightly frothy. Add spinach mixture, sun dried tomatoes and Feta cheese.
- Spoon into prepared muffin tin. Do not fill the cups more than ¾ of the way to avoid spillage.
- Cook for 22-25 minutes, until eggs are set and top starts to color.
- Allow to cool on a cooling rack for at least 10 minutes before removing frittata from cups.
- Can be served immediately, but is equally good served cold, with a nice green salad.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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44 Comments on “Spinach, Sun Dried Tomatoes and Feta Frittata Bites”
My sis in law would go absolutely nuts for this. I am going to send her the link. Totally delish.
Eggs, Feta cheese, Spinach and sun dried tomatoes. My favorite things to eat! Your pictures are fabulous!
Thank you so much Vicky! That’s super nice of you to say! 🙂
Ohhhh my gosh this is perfect!!! So excited to make these
I make little bites like this for my lunch too – my favourite variations are spring onion and petit pois and feta, courgette and black olive, but this looks like a winner too!
Oooh, love your flavor combo! Such a winner. Definitely have to try! Thanks for the inspiration! 🙂
I love this idea 😀 I know my kids will love them, and I’ll love them for taking out. They seem like a great out-and-about lunch or even snack. I’ve got to try these 😀
That is so my kind of food!! Love it!
Glad you like, Simone! Perfect “kitchen renovation” food too! Hum… well, providing you still have an oven to bake them in? 😉
Your pictures! Wow. Amazing. 🙂
I don’t like most of those ingredients but the next time we have people over for breakfast, I want to make these! I have to give the people something savory and this counts. Woohoo!
Thanks a bunch Erin! You’re too kind. And hey, if you don’t like the indredients, use something you like? Let’s see… leftover boiled potatoes, green peas and cheddar cheese?
I have to admit that they would be brilliant for a family breakfast. Just pile them up in a plate in the middle of the table and let people go at them. Very convenient way to serve eggs to a crowd! 🙂
These look just like the little packaged ones people always bring as appetizers. To think they were homemade and probably taste a billion times better.
You got that one right! And they’re ALMOST as easy to make! 😉
I came back to add that last night, when I was submitting a picture to FG, your picture was in the very first spot and my husband saw it and said, “OOOOOH! That looks good!” and I was so excited to tell him whose picture that was. 🙂
Awwww, you’re way too kind Erin. You’re making me feel like I’m some kind of a star! 😀
Thanks so much! You soooooo made my day! 😀
It was just so funny and a big coincidence. And I saw it again when I was going through the most popular posts of the week. Woohoo! And to your above comment about using ingredients you do like, I don’t like eggs. I’ll use them in baked goods but I don’t eat them. And there’s not much of a recipe when I only use thyme, nutmeg salt and garlic. I don’t like any of that other stuff either. Being a picky eater stinks sometimes, but like I said, I’ll still make these the next time we have people over for breakfast. 🙂
Oh my, I don’t envy you one bit, Erin! I love food way too much, must be real tough being a picky eater. Oh the goodness you are missing out on. I would die! 😉
Again…sheer brilliance from your kitchen! When I saw that golden “crust-like” edge…my “quiche nostalgia” evaporated!…Gluten-free…easy….as versatile (for brunch…a crowd….cold with a salad for lunch)…this is fantastic! So many ways to play around with it too…I’m thinking roquefort…chevre…and possible roasted tiny tomates “olive” as a sub for the sun-dried version (I wish I liked them more!)..Gorgeous assembly of color, texture…and your superlative photography…as always…does your creation justice!..Thanks ….again…Sonia!!
Donna, this is too much! I don’t know what to say… my, I’m flushed! Love your ideas. Chèvre and grape tomatoes, with a few black olives, or capers, would be absolutely delicious. Or roquefort and pine nuts…
You know what? I used to hate sun dried tomatoes. Could not stand them. Didn’t care for their texture, didn’t care for their taste. Now I find myself munching on them straight out of the container. LOVE ’em. Guess they’re kind of an aquired taste! 😉
Oh Im so in love with Your website! Im a nutrition studen, and I love to share a healthy recipes with people 🙂
I checked a few of Your propositions and its all so delicious! I have to check everything right now haha!:)
Thanks a bunch Agata. Super happy to hear that you like my site and that you find it inspirational! And thanks much for subscribing, I truly appreciate that! =D
These pictures! They are simply gorgeous! This is all the ingredients I love in one place! I must make this at once!
Awwww, thank you so much! Really hope you like the recipe as much as you do the pictures! =D
I love mini crustless quiches – I made a ton last year and for some reason I haven’t made any lately. SO easy and portable, I agree! I’ve made sun-dried tomato, spinach and feta omelettes before so I really need to try these cute little dudes too 🙂 Mine tend to stick to the pan I use…guess I need to grease it better?
Honestly, mine attached too, a little bit. Nothing dramatic, but I’m thinking maybe next time I will dust my muffin pan with cornmeal or quinoa flour. It might help a bit, plus it should give the frittatas a nice little crunch. Hope it works!
These look great! Would they freeze well?
Hmmmm… my experience with freezing eggs in general hasn’t been all that good. Their texture really change and I personally don’t care for it. You might want to try freezing one or two and see what it says…
I came to your website through a Pin 🙂 And I loved it the moment I saw Spinach & Feta..
I have a question though.. I know Eggs are the main ingredient in this but do you have any suggestion to make these Eggless?
Glad Pinterest led you here, Rashmi! 😀 Unfortunately, since eggs are such an important part of this recipe, I really don’t see how it would be possible to leave them out. Maybe someone else has an idea and will offer their insight?
Made this last night to accompany green leaf salad and it was just perfect. And so convenient as I now have lunch to take to work also. Thanks so much, I’m a new fan and will be making another one of your recipes tonight.
Alright!!!! Thank YOU much Helen! Real glad you liked, and hope you like the next one you try just as much! Looking forward to getting your feedback again! 🙂
Made these and they are so delicious! Packed one for lunch today 🙂 YUM
YAY! Good to hear! Thank you so much for letting me know, Bianca! Feedback is always appreciated! 😀
Made these today for a brunch party. They were simple, delicious and a great hit. Can’t wait to check out more of this blog.
Thanks so much for the great feedback Bara, I truly appreciate that! Glad you liked the recipe and hope you find more that tickle your fancy! 🙂
Do you think these can be made in a mini muffin pan? If so, how long do you think they would take to bake?
I don’t know Mindy, I get the feeling that you wouldn’t be able to stuff much more than a teaspoon of the egg mixture into the mini muffin version… As far as cooking time goes, it’s hard to tell, but just keep an eye on them. When the eggs go completely opaque, it means they’re done! 😉 Let me know how it goes if you decide to give it a try! 🙂
I’m going to try these for breakfast this week, sounds delicious!
These look amazing but could you please tell me the nutritional value for each “cup”? thanks!!
I updated the recipe to add the Nutritional Information.
I’m hopeless at cooking, and looking for easy ideas for a brunch with friends. This looks perfect! Do you think cheddar cheese would work just as well, in place of feta?
Absolutely! Good luck with them! 🙂
Hi there… does anyone know what is meant by a grating of nutmeg? I’ve googled it and am getting mixed response? Thanks!
A tiny little pinch of freshly grated nutmeg!