Mini Frittata Bites with Veg & Feta
Like a quiche’s chill cousin — these eggy little bites are all golden tops, tender middles, and pockets of salty cheese. Packed with spinach, sweet bell pepper, and a hint of smugness for pulling it off.
Ingredients
- 6 large eggs
- 1/4 cup milk any kind, dairy or alt
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup crumbled feta
- 1/2 cup finely chopped sweet bell pepper red or yellow
- 1/2 cup finely chopped fresh spinach or thawed frozen, squeezed dry
- 1/4 tsp garlic powder optional, but ideal
- Olive oil spray or a dab of butter for greasing
Instructions
- Preheat oven to 375°F. Grease a mini muffin tin generously — these babies like to stick.
- In a mixing bowl, whisk eggs, milk, salt, pepper, and garlic powder until smooth.
- Stir in the chopped bell pepper, spinach, and feta.
- Use a spoon or small measuring cup to fill each muffin well about 3/4 full.
- Bake for 16–18 minutes, or until puffed and lightly golden on top. Don’t overbake — they’ll firm up a bit as they cool.
- Let rest in the pan for 3–5 minutes, then run a butter knife around the edges and pop them out.
Notes
Make-ahead win: These taste fab warm or at room temp. Store leftovers in the fridge for 3–4 days, and reheat gently in a low oven or microwave.
Swap it out: Use goat cheese instead of feta, or toss in scallions, chopped mushrooms, or herbs.
Toddler tip: Skip the pepper if needed and let them dip in ketchup or yogurt sauce.
Apéro energy: Serve on a platter with toothpicks or tuck into lettuce cups with hot sauce for a smug snack moment.