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Green Power Mini Frittatas

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Green Power Mini Frittatas

Green Power Mini Frittatas

Jessica Braider
These mini-frittatas are powerful, not just because they’re packed with nutrients, but also because they pack a powerful punch when it comes to flavor. Serve them on their own or with a toasted whole wheat English muffin as an egg sandwich. These freeze well so consider doubling your batch and keeping some on hand for busy weekday mornings when you can just pop them into the microwave.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Main Dish
Cuisine Mediterranean
Servings 6 servings


  • 6 eggs
  • 1/2 cup low fat plain yogurt or use any variety
  • 8 - 10 oz. chopped frozen spinach thawed and squeezed to remove excess water
  • 1/2 cup fresh basil chopped
  • 1/3 cup shredded or grated Parmesan cheese
  • 1 Tbsp. pesto sauce (store-bought or homemade) see below for homemade directions
  • 1/4 tsp. kosher salt, sea salt, or other coarse salt
  • 1/4 tsp. black pepper


  • Preheat oven to 350 degrees and spray a 12-muffin tin with cooking spray.
  • If your spinach isn’t already thawed, place it in a small bowl and microwave it for 2 - 4minutes, depending on the strength of your microwave.
  • In a large bowl, beat the eggs, and yogurt until smooth.
  • Stir in the spinach, basil, cheese, pesto, salt, and pepper.
  • Distribute the mixture evenly among the muffin tin wells, filling them up about 2/3 of the way.
  • Bake for 20 - 25 minutes, or until firm to the touch on top. Let them cool for 5 – 10 minutes, if time allows, and then serve immediately, store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Homemade Pesto Directions

  • In a blender or food processor, combine 2 cups (tightly packed) fresh basil leaves, 1 tsp. minced garlic, 2 Tbsp. pine nuts, 1/2 cup olive oil, and 1/2 cup grated Parmesan cheese. Process or blend until coarsely chopped or smooth, depending on your preference. Extra pesto can be refrigerated or frozen for future use.


Do Ahead or Delegate: Thaw the spinach and squeeze out any excess water, beat and refrigerate the eggs, make the pesto if preparing your own, make and refrigerate the full egg mixture, or fully prepare and refrigerate or freeze the frittatas.
Scramble Flavor Booster: Add 1 tsp. Dijon mustard, 2 Tbsp. chopped onion, a splash of hot sauce such as Tabasco, add more fresh basil, and/or add an extra tsp. of pesto.
Tip: To chop your basil easily, pile a stack of 5 – 7 leaves, roll into a “cigar” shape lengthwise, and slice thinly.
Nutritional Information Per Serving (% based upon daily values): Calories 118, Total Fat: 7g, 11%; Saturated Fat: 3g, 15%; Cholesterol: 167mg, 56%; Sodium: 29mg, 9%; Total Carbohydrate: 3g, 1%; Dietary Fiber: 1g, 4%; Sugar: 1g; Protein: 10g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Breakfast, Breakfast/Brunch, Dinner, Fall, Freezer-Friendly, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Spring, Summer, Vegetarian, Winter
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