Greek Frittata Cups are gluten-free, vegetarian and make a great tasting quick breakfast, snack or side dish.
(It’s springtime and I am thinking about my waistline…. How ’bout you?)
These muffin size frittatas are packed with protein (half whole eggs and half egg whites) that will leave you satisfied. Kissed with lemon zest, oregano and the sweet bite of sun-dried tomatoes, this is a mini frittata you can eat at home or on the go without guilt. Â
This is the second Greek frittata on the blog, after the great popularity of Greek Frittata #1.
These are easy to make and adapt to your taste. Use another herb like fresh dill, parsley or a dry herb blend. Trade out the sun-dried tomatoes for chopped bacon or ham (not vegetarian!!). Â
Replace feta with cheddar or a blend of mild  grated cheeses.
Use the photos as your guide and dig in to Greek Frittata Cups!
Getting set up before cooking is the key to success.
Greek Frittata Cups
- Prep Time: 20 mins
- Cook Time: 18 mins
- Total Time: 38 mins
- Yield: 9-12 1x
- Category: SIde, Brunch, Breakfast, Snack
- Cuisine: Greek
Delicious mini quiche baked in muffin cups make a great breakfast, snack or side dish. Inspired by Spanikopita, the Greek spinach pie with feta, lemon and oregano. Gluten free, vegetarian and portable!
Ingredients
- 4 eggs
- 4 egg whites
- 1/3 cup sun dried tomatoes (not packed in oil), chopped (65 gm)
- 10 oz frozen spinach or 2 cups spinach leaves, chopped
- 3/4 cup +1/4 cup feta cheese, crumbled (6 oz) (180 gm)
- (reserve 1/4 cup to sprinkle on tops before baking)
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh oregano, chopped or 1 teaspoon dried
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- pinch cayenne
- vegetable cooking spray
Instructions
- Adjust oven rack to middle of oven and preheat oven to 350 F.
- Spray a 12-hole muffin pan with vegetable cooking spray.
- Assemble, chop and measure all ingredients.
- Defrost frozen spinach (if using) and squeeze out excess liquid.
- Using a hand-held or stand mixer, beat eggs and egg whites together on low until blended.
- In another medium bowl, use a fork to combine frozen or fresh spinach, chopped sun-dried tomatoes, 3/4 cup of feta cheese, lemon zest, oregano, salt, pepper and cayenne. Reserve 1/4 cup of feta cheese to sprinkle on muffin tops before baking. Taste mixture and adjust seasonings to your taste.
- Combine spinach mixture with eggs and blend on low until spinach is well combined (use a fork to break up any clumps of spinach).
- Use a 1/4-cup measure to spoon spinach mixture into muffin holes. You will have between 9-12 muffins. Sprinkle each muffin top with a teaspoon of feta. Fill empty muffin holes with a little water to prevent scorching.
- Bake frittatas 16 -18 minutes, just until tops are dry. Cool on wire rack or on top of the stove for a few minutes. Remove by running a butter knife around edges and lift out gently with a rubber spatula. Serve hot, warm or at room temperature. Reheat on low power in microwave.
- Store covered in refrigerator up to three days.
Notes
Adapted from Malibu Kitchen’s
Mini Spinach and Feta Frittatas
This was SO good! I added Greek yogurt to the eggs. I also added roasted red pepper, 1/2 t garlic paowder, and used dill instead of oregeno. I cooked them in the larger size muffin tin for 30 minutes. I don’t like eating egg, but this had so many other flavors going on that I loved it.
★★★★★
So glad you liked this recipe- which you clearly made your own. That’s the sign of a creative cook! Keep up the good work.
You’ll like my savory zucchini pie too!