These Mini Cheese and Spinach Frittatas are a fabulous snack, a perfect dinner option, and a great way to make the most of turning on the oven, as they take less than 10 minutes to bake. And since they’re also delicious and can be adapted to almost any ingredients you have in the fridge, they’re the perfect wildcard when unexpected guests show up.
The frittata is a true classic of Italian cuisine, traditionally made in a large ovenproof pan. But today, we're making mini ones, in individual portions, using a muffin tin like the Lodge cast iron 6-cup muffin tin. Its cast iron construction retains heat brilliantly and distributes it evenly, which helps reduce baking time. The mini frittatas will set quickly, which also makes a difference in the flavour – they come out much tastier.
As you can see, it's a fantastic starter or appetiser that bakes in less time than it takes to set the table. I'm sure you’re going to love these mini goat’s cheese frittatas.
Ingredients
For 2 6-cup muffin tins
- 6 large eggs
- 1/4 cup double cream (35% fat)
- 1/4 cup grated Parmesan
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons butter
- 1/2 small red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 small roasted red pepper, julienned (you can use jarred roasted red pepper)
- 2 cups fresh baby spinach
- 60 g crumbled goat's cheese
Preparation
- Place the two Lodge cast iron 6-cup muffin tins in the oven and preheat it to 190 °C.
- In a large bowl, whisk together the eggs, cream, half of the Parmesan, salt, and pepper until well combined.
- Heat the butter over medium heat in your Lodge cast iron skillet.
- Once melted and bubbling, add the onion and sauté for a couple of minutes until it begins to soften.
- Add the garlic and red pepper, stir slightly, and cook for another 3–4 minutes.
- Finally, add the spinach and cook on low heat for about 2 minutes, stirring everything together so it’s well combined.
- Carefully remove the muffin tins from the oven and spray the cavities with oil using an oil sprayer. Do not turn off the oven.
- Distribute the cooked vegetables evenly among the cavities of the tins.
- Pour the egg mixture over the vegetables, filling each cavity with about 225–250 ml.
- Sprinkle goat's cheese on top of each frittata and finish with the remaining Parmesan.
- Return the tins to the oven and bake for 8–10 minutes, until the mixture is set and the cheese is melted and golden.
- Remove the tins from the oven and let the mini frittatas cool in the tins for about 5 minutes.
- Gently loosen the edges of the frittatas with a small spatula or a rounded butter knife.
- Remove the mini frittatas from the tins and serve hot. You’re going to love them!
Options you’ll love
- Why not add more ingredients? You can enrich these mini frittatas with bacon or ham to make them even more hearty and full of flavour.
- If you want to substitute the roasted pepper, try using sun-dried tomatoes in oil – they save time and still give great contrast to the recipe.
- If you’re into frittatas or looking for more egg-based recipes like quiches, we’ve got several interesting and creative ideas on the blog. You can find them here.
