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Mini Frittatas with Spinach and Feta

Mini Vegetable Frittatas

Make these awesome egg muffins and have an easy breakfast or snack for the week. This recipe contains protein, carbs and veggies so they are a well balanced mini meal to boost your metabolism and keep you satisfied.

spinach, tomato, feta frittata.


  • 8 large eggs, lightly beaten
  • 1 to 2 cups fresh spinach, finely chopped
  • 1 medium tomato, diced
  • 1 medium potato, shredded
  • 3/4 cup feta cheese
  • 1/2 onion, diced
  • 1/4 teaspoon sea salt and pepper
  • 2 tablespoons of olive oil
  • Optional: Add cooked bacon or ham if desired


  1. Preheat oven to 350.
  2. In a medium sized pan, saute onions in the olive oil for a few minutes. Then add spinach and potatoes and sautee for an extra few minutes.
  3. In a large bowl, combine the eggs, tomato, feta cheese, sautéed veggies and spices (everything).
  4. In an oil sprayed muffin tray, evenly distribute egg mixture (about 12 muffins) and cook 20-25 minutes. Periodically check frittatas after first 15 minutes. Once golden brown remove frittatas and enjoy!


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