These Mini goat cheese and spinach frittatas are a fabulous snack, an ideal dinner, and a great way to make the most of turning the oven on, since baking them takes less than 10 minutes. And because they are delicious and can be adapted to almost any ingredient you have in the fridge, they’re the perfect go-to when unexpected guests arrive.
The frittata is a true classic of Italian cooking usually made in a large ovenproof skillet. But today we’re making them mini, individual-sized, in a muffin tin like the Lodge 6-muffin cast iron pan. Its cast iron construction makes it retain heat wonderfully and distribute it evenly, which helps reduce baking time. The mini frittatas will set right away, and you can see it in the result, as they turn out much more flavorful.
As you can see, it’s a wonderful starter or appetizer that bakes in less time than it takes you to set the table. I have no doubt these mini goat cheese frittatas will delight you.
Ingredients
For 2 Lodge 6-muffin pans
- 6 large eggs
- 1/4 cup heavy 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, sliced thin
- 2 cloves garlic, finely chopped
- 1 small roasted red pepper, cut into strips (you can use jarred roasted red pepper)
- 2 cups fresh baby spinach
- 60 g crumbled goat cheese log
Preparation
- Place the two Lodge 6-muffin cast iron pans in the oven and preheat to 190 °C.
- In a large bowl combine the eggs with the cream, half the Parmesan, the salt and the pepper. Whisk until well combined.
- Heat the butter over medium heat in your Lodge cast iron skillet.
- Once it has melted and begins to bubble, add the onion and sauté for a couple of minutes, until it starts to soften.
- Add the garlic and the red pepper, stir a bit and sauté for about 3-4 minutes.
- Finally, add the spinach and let it cook over low heat for about 2 minutes, stirring so all the ingredients mix.
- Now remove the two pans from the oven, being careful not to burn yourself, and spray the cavities with oil using a dispenser. Do not turn off the oven.
- Put the vegetables into the pan cavities, dividing them evenly.
- Pour the egg mixture over, adding about 225-250 ml to each cavity (approximately).
- Sprinkle the goat cheese over each well and top with the remaining Parmesan.
- Return the pans to the oven and bake for 8-10 minutes, until the mixture has set and the cheese has melted and is golden.
- Remove the pans from the oven and let the mini frittatas cool, without removing them from the pan, for about 5 minutes.
- Gently detach the edges of the frittatas using a small spatula or a butter knife (with a rounded tip).
- Remove the mini frittatas from the pans and serve warm. You’ll love them!
Options you’ll love
- Why not add more ingredients? You can add bacon or ham to these mini frittatas to make them heartier and more flavorful.
- If you want to substitute the roasted pepper, you can use sun-dried tomatoes in oil; this always saves me time without taking away from the recipe’s contrast.
- If you’re interested in frittatas, or looking for egg-based recipes such as quiches, the blog has several curious and interesting recipes. You can see them here.
