Recipe: Mini frittatas with spinach and red pepper

By in Sheaf Eats

Recipe from

Yields: 12
Time: 32 minutes

1 tsp. olive oil
½ red bell pepper, diced small (about ½ cup)
½ small yellow onion, diced small (about ½ cup)
About 3 cups loosely packed spinach, roughly chopped
4 eggs
4 egg whites
¼ cup skim milk
⅔ cup sharp cheddar cheese
Salt and pepper to taste

Preheat oven to 375 degrees Fahrenheit. Grease or spray a tin for 12 muffins. In a medium frying pan, heat the oil over medium-high heat. When hot, throw in the peppers and onions and sauté until softened, stirring occasionally — this should take about five minutes.

Add the spinach, and stir gently until wilted. Remove the frying pan from the heat. Meanwhile, in a large bowl, whisk together the eggs, egg whites, skim milk, cheese, salt and pepper. Pour the egg mixture into a prepared muffin tin, making sure that each one is about half to two-thirds full. 

Evenly distribute the sautéed vegetables among the 12 cups. Bake for 20-25 minutes or until puffed up and golden brown. Before removing and serving, leave the muffins in the tin for about 5 minutes.

Sarah Bains

Graphic: Jaymie Stachyruk / Graphics Editor