you can never eat too much

Bite-Sized Mediterranean Frittatas

I’m trying to think of a meal I like better than breakfast and I’m having a hard time coming up with one. Even so, breakfast for me is almost exclusively a weekend treat. On weekday mornings I’m typically too rushed to sit down and prepare breakfast for myself that goes beyond the typical handful of cashews and swig of almond milk. If you’re in the same boat as me and want to fix that, then this recipe is for you!

Enter these mini Mediterranean Frittatas. I actually got this recipe from a friend who mentioned at a recent party that she had discovered the perfect grab-and-go breakfast. After learning the recipe I had to try it out, and I have to say that I completely agree that this is the easiest meal prep breakfast recipe out there. With just a little bit of prep you can have a whole week’s worth of breakfast planned out thanks to these frittatas. I’m not even a huge fan of eggs, but this recipe has completely turned that around. They’re cooked perfectly and chockful of yummy veggies and seasonings! Plus, this meal is low carb and high protein, which keeps you full until lunchtime.

These frittatas are prepared in a cupcake pan, which is both genius and practical. Seriously, what sounds better than having your breakfast sorted out for the next week?

The ingredients I included give these frittatas a total Mediterranean vibe but you are free to use whatever veggies or meats you have on hand to customize it to your palette. I like the idea of adding chopped bacon to my next batch, with some colby jack cheese and bell pepper. Yum!

Bite Sized Mediterranean Frittatas Recipe


  • Prep Time: 15m
  • Cook Time: 14m
  • Total Time: 30m
  • Yield: 12 mini frittatas


  • 6 large eggs
  • 1/2 cup extra sharp cheddar cheese
  • 1 plum tomato, cubed
  • 3 garlic cloves, minced
  • 1/2 medium scallion
  • 2 cups spinach
  • splash of milk
  • salt, pepper, chili flakes, and italian dressing to taste



  1. Preheat oven to 350 degrees.
  2. Spray cupcake tins with nonstick spray and set aside.
  3. Wisk 6 large eggs together in a large bowl. Add a splash of milk, grated cheese, salt, pepper, and whisk again to combine.
  4. Saute tomatoes, garlic, and scallion in a pan with olive oil over medium heat until scallions are soft. Add chili flakes and a pinch of Italian seasoning.
  5. Turn off heat and add chopped spinach. Stir until spinach is fully wilted.
  6. Spoon vegetables into prepared tins and top with egg mixture, filling about 3/4 of the way.
  7. Cook for about 14 minutes, until eggs are fully set and cooked through.
  8. Meal Prep
  9. For storage, cool frittatas completely. Line the bottom of a Tupperware container with paper towels and stack one row of frittatas. Place another row of paper towels on top of frittatas and continue stacking. This keeps them from getting too soggy in the fridge.
  10. To reheat, microwave for about 2 minutes or until hot. Enjoy with toast!

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