Spinach and feta mini frittatas

These tasty frittatas use one 120g bag of pre-packed spinach leaves. You can add other cooked vegetables as well. Perfect for a grab and go breakfast or easy lunchbox filler.
Minutes preparation and cooking
Degree of difficulty

Spinach and feta mini frittatas


2 tbsp olive oil
2 onions, chopped
diced tomato or capsicum
tsp pepper
1 pinch salt
120g spinach, washed and chopped
8 eggs
75ml (⅓ cup) milk
125g feta cheese, diced


  1. Heat the oven to 180°C (160° fan). Grease 12 muffin tins.
  2. Heat the oil in a frying pan and cook the onions, stirring, for 5 minutes. Add the salt, pepper, tomato, capsicum and spinach and cook, stirring, for 1 minute until wilted. Divide between the tins and set aside.
  3. Beat together the eggs and milk and divide evenly between the tins. Sprinkle each with feta cheese.
  4. Bake for 10–12 minutes until puffy and golden.

Tip: Add diced ham, sundried tomato or corn for a new flavour. Make a big batch on the weekend and wrap and freeze individually. Defrost in the fridge overnight before adding to kids' lunchboxes.

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