Spinach and Tomato Frittata Cups
Bright green spinach and ruby tomatoes nestle in golden, custardy eggs that puff beautifully in individual portions. These elegant little cups make weekend brunch feel special, whether you're hosting friends or treating yourself to something lovely.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
6 servings
Ingredients
- 1 cupdiced fresh tomatoes
- 1 tablespoonchopped fresh herbs
- 24 baby spinach leaves (stems removed and roughly chopped)
- 6 large eggs
- 2 tablespoonsmilk (preferably whole)
- 1/2 teaspoonKosher salt
- 1/4 teaspoonfreshly ground black pepper
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 350ºF. Spray a 6-cup muffin tin with cooking spray.
- 2
Divide the tomatoes, feta, herbs, and spinach among the cups.
- 3
In a medium-sized bowl, whisk the eggs, milk, salt, and pepper together until the mixture gets frothy.
- 4
Divide the egg mixture among the muffin cups.
- 5
Bake for 20 to , until puffed and browned. Serve immediately.