Spinach, Potato and Onion Frittata Muffins
These easy Spinach, Potato and Onion Frittata Muffins are baked in a muffin tin for perfectly portioned servings. Made with eggs, tender potatoes, spinach, onion, and Pecorino Romano, they’re delicious for breakfast, brunch, or as a savory appetizer.
Ingredients
- 12 large eggs
- 1/2 cup milk
- 1/2 cup freshly grated Pecorino Romano
- 1/2 medium finely chopped
- 1 cup small diced potatoes
- 2 cups fresh spinach, chopped
- salt and pepper to taste
Instructions
Cook the vegetables
Heat a little olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened.Add the diced potatoes and cook until the potatoes are tender and lightly golden. Stir in the chopped spinach and cook 5 minutes longer, just until Season with salt and pepper.Set the vegetables aside to cool slightly.Prepare the egg mixture
In a large bowl, whisk together the eggs, milk, and grated Pecorino Romano. Season lightly with salt and freshly ground black pepper.Add the cooked vegetables to the egg mixture and stir until everything is evenly combined.Fill the muffin tin
Preheat the oven to 350°F.Lightly oil a 12-cup muffin tin. Divide the frittata mixture evenly among the cups, filling each one about three-quarters full.Bake
Bake for approximately 25–30 minutes, or until the frittatas are puffed, set in the center, and lightly golden around the edges.Let them rest for a few minutes before carefully removing them from the muffin tin.
Notes
Let the frittatas cool for a few minutes before removing them from the muffin tin. They’ll release more easily and hold their shape better.