Mini Spinach and Tomato Frittata

Mini Spinach and Tomato Frittata


  • 8 large eggs

  • 1/2 cup cream

  • 1/2 cup full cream ricotta cheese

  • 1 cup parmesan cheese

  • 2 cups baby spinach

  • 2 cups cherry tomatoes

  • 1 small garlic clove, minced

  • 1/2 teaspoon olive oil

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper


  1. Preheat oven to 400 degrees F. Grease a large muffin pan (12 muffin cups) with olive oil.

  2. In a mixing bowl, whisk eggs, cream, ricotta cheese and half of the parmesan cheese. Set aside.

  3. Heat olive oil in a frying pan over medium heat. Place garlic, cherry tomatoes, and spinach in the pan. Toss quickly for 3 minutes. Remove from heat. Divide vegetable evenly into muffin cups.

  4. Fill muffin cups 3/4 of the way full with eggs, cream, and cheese mixture. Sprinkle remaining parmesan cheese on top. Bake 20 minutes or until set and golden brown.